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Oh, darlin’, have I got a treasure of a recipe for you—Bacon Avocado Deviled Egg Pasta Salad. This dish is a loving embrace, combining the hearty familiarity of a Midwestern potluck with a lil’ twist that’ll have your taste buds dancin’. Now, deviled eggs have graced our church gatherings and family reunions for as long as I can remember, and a good pasta salad, well, it’s just the bedrock of a picnic spread. Why, one afternoon, in the spirit of innovation and with a ripe avocado in my basket, I thought, “Why not marry these two classics?” And let me say, it was a love story worth telling. On a golden afternoon, with the rustle of cornstalks as music, this dish was born, a true melody of flavors. This salad’s a perfect choice for any gathering where you want to bring a taste of nostalgia with a pinch of pizzazz.
Serve up this delightful salad with a slice of crusty country bread, smeared with a bit of butter, or alongside a juicy grilled chicken breast for a fuller meal. If you’re at a potluck, let it sit pretty next to a sweet corn casserole or a vibrant, tangy coleslaw. And don’t forget, a sweet iced tea or some freshly squeezed lemonade will tie it all together on a warm, sunny day.
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Ingredients
– 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
– 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
Directions
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.
Variations & Tips
– 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.
– 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.
Read More
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This Bacon Avocado Deviled Egg Pasta Salad might just be the new legend at your family table, much like it is at mine. Serve it up with love and watch as it becomes a part of your story, just as it has ours.
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