Creamy Deviled Egg Pasta Salad (Print Version)

# Ingredients:

→ Base Components

01 - Hard boiled eggs (6, peeled)
02 - Macaroni pasta (8 ounces, or any small cut pasta)
03 - Cooked bacon (¼ cup, chopped, about 2-3 pieces)

→ Fresh Vegetables

04 - Red onion (2 tablespoons, chopped)
05 - Celery (2 tablespoons, finely chopped)
06 - Green onion (2 tablespoons, chopped)
07 - Garlic (1 clove, grated)

→ Dressing

08 - Mayonnaise (¾ cup)
09 - White wine vinegar (1 teaspoon)
10 - Dijon mustard (1 tablespoon)
11 - Salt (½ teaspoon)
12 - Pepper (¼ teaspoon)
13 - Paprika for garnish (optional)

# Instructions:

01 - Prepare pasta according to package directions, drain, rinse with cool water, and place in large bowl
02 - Separate egg whites from yolks. Chop whites and add to pasta. Mash yolks with fork and add to bowl
03 - Add chopped celery, red onion, green onion, and bacon to the bowl with pasta and eggs
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar, garlic, salt, and pepper
05 - Pour dressing over salad and toss until well coated. Adjust seasoning if needed. Garnish with extra green onions and paprika if desired

# Notes:

01 - Can be made up to 24 hours ahead and stored in the refrigerator
02 - Leftovers keep for up to three days in an airtight container
03 - Perfect for cookouts and summer parties
04 - Any small pasta shape can be used instead of macaroni

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