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Crispy Deviled Egg Pasta Salad Recipe with Bacon and Dill Pickle

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A crunchy, tangy pasta salad featuring crispy deviled egg patties, bacon, and dill pickles, perfect for quick meals and potlucks.

Ingredients

Scale
  • 8 ounces elbow macaroni or small shell pasta
  • 6 large eggs, hard-boiled and peeled
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup diced dill pickles
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon celery seed
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter or oil for frying
  • 2 stalks green onions, thinly sliced (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water. Set aside to drain completely.
  2. Place 6 large eggs in a pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then cover and turn off heat. Let eggs sit for 12 minutes. Drain and cool under cold running water or ice bath. Peel and set aside.
  3. Slice peeled eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon celery seed, salt, and pepper until smooth and creamy.
  4. Heat 2 tablespoons unsalted butter or oil in a nonstick skillet over medium heat. Drop small dollops (about 1 tablespoon each) of yolk mixture into the pan. Press lightly to form small patties. Cook 2-3 minutes per side until golden and crispy. Drain on paper towels.
  5. Cook 6 slices thick-cut bacon in the same or separate skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels and crumble when cool.
  6. In a large bowl, gently toss cooked pasta, crumbled bacon, diced dill pickles, and green onions if using. Add crispy deviled egg patties and mix carefully to combine.
  7. Taste and adjust seasoning with salt and pepper. Add a splash of pickle juice if extra tang is desired.
  8. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

[‘Use al dente pasta to prevent mushiness.’, ‘Use eggs at least a week old for easier peeling.’, ‘Keep heat medium when frying deviled egg patties to avoid burning.’, ‘Crisp bacon adds crunch; cook less for chewy texture.’, ‘Adjust dill pickle quantity to balance tanginess.’, ‘Make ahead and refrigerate; add patties before serving to keep crisp.’, ‘For dairy-free, substitute mayonnaise with plant-based mayo.’, ‘For gluten-free, use gluten-free pasta.’, ‘Vegetarian option: omit bacon and add smoked paprika or sautéed mushrooms.’]

Nutrition

Keywords: deviled egg pasta salad, crispy deviled eggs, bacon pasta salad, dill pickle salad, easy pasta salad, potluck salad, comfort food

Find it online: https://tempotaste.com/crispy-deviled-egg-pasta-salad-recipe-with-bacon-and-dill-pickle-easy-guide/