Egg Pasta Salad (Printable Version)
# What You'll Need:
→ Base Components
01 -
Peeled hard boiled eggs (6)
02 -
Small pasta or macaroni (8 ounces)
03 -
Diced bacon (¼ cup, roughly 2-3 strips)
→ Fresh Vegetables
04 -
Chopped red onion (2 tablespoons)
05 -
Tiny chopped celery bits (2 tablespoons)
06 -
Sliced green onion (2 tablespoons)
07 -
Grated garlic (1 clove)
→ Dressing
08 -
Mayo (¾ cup)
09 -
White wine vinegar (1 teaspoon)
10 -
Dijon mustard (1 tablespoon)
11 -
Salt (½ teaspoon)
12 -
Pepper (¼ teaspoon)
13 -
Optional paprika sprinkle on top
# Preparation Steps:
01 -
Follow package cooking tips for pasta, drain it, cool it down with water, then dump it in a big bowl
02 -
Split the whites from yolks. Cut up whites and throw them in with pasta. Smash yolks with a fork and add them too
03 -
Toss in your celery, red onion, green onion, and bacon pieces with the pasta and eggs
04 -
Mix mayo, Dijon, vinegar, garlic, salt, and pepper in a separate small bowl
05 -
Dump the dressing on everything and mix it up good. Taste and add more seasonings if needed. Sprinkle with extra green onions and paprika if you want
# Additional Tips:
01 -
You can make this a day ahead and keep it in the fridge
02 -
It'll stay good for three days if stored in a sealed container
03 -
Great for summer gatherings and backyard cookouts
04 -
Feel free to swap macaroni with any other small pasta type