Bacon Avocado Deviled Egg Pasta Salad

– 1/2 pound elbow macaroni, cooked al dente and cooled
– 6 large eggs, hard-boiled and peeled
– 4 strips of thick-cut bacon, cooked crisp and crumbled
– 2 ripe avocados, diced
– 1 cup of mayonnaise
– 1 tablespoon mustard, preferably yellow
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon paprika, plus extra for garnish
– Salt and pepper to taste
– 2 tablespoons fresh dill, chopped (reserve some for garnish)
– 1/4 cup green onions, thinly sliced

1. Take those firm, cooled eggs and slice ’em in half. Scoop out the yolks into a medium bowl and place the whites onto a cutting board. Chop the whites into small, bite-sized pieces, just the right size to mingle with our pasta.

2. Now, with the back of a fork or a potato masher, give those yolks a good mashing. Mix in the mayonnaise, mustard, and apple cider vinegar until it’s all smooth as a morning lake. Season the creamy blend with paprika, salt, and pepper to your liking.

3. Gently fold in the macaroni, crisp bacon, avocado chunks, egg whites, and most of the dill and green onions into that yolk mixture until everything is just coated beautifully. It’s like a tapestry of flavors coming together, dear.

4. Allow the salad to chill in the fridge for at least an hour to let those flavors really get to know each other.

5. When you’re ready to serve, sprinkle the remaining dill, a dusting of paprika, and a few green onion slices on top, just as you would put the finishing touch on a quilt.

– If you fancy a bit of extra crunch, you can throw in some diced celery or bell pepper.
– Folks around these parts get creative, so feel free to swap the bacon for smoked turkey or even include a handful of shredded cheddar cheese for a different kind of comfort.
– For a lighter version, use Greek yogurt in the place of mayonnaise, but remember, it’ll change the taste just a tad.
– If you’ve got someone with a sweet tooth, try mixing in a little relish with the dressing—it’s a surprise that usually gets ’em talking.