Loaded Deviled Egg Pasta Salad Recipe

Ingredients

8 ounces elbow pasta

6 hard boiled eggs

¼ cup chopped yellow onion

¾ cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

½ teaspoon salt

¼ teaspoon ground black pepper

4 slices bacon, cooked and crumbled

1 (2-ounce) jar chopped pimentos, drained

1 cup shredded cheddar cheese

1 tablespoon chopped fresh chives

⅛ teaspoon paprika

Directions

1. Cook elbow pasta according to package directions in salted water. Drain and let cool slightly.

2. Reserve 1 whole egg and set aside. Remove the yolks from the remaining hard boiled eggs, and set aside. Chop the egg whites, keeping them separate from the yolks.

3. Place the egg yolks in a large bowl and mash with a fork. Add the chopped onion, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk to combine.

4. Add the cooked pasta and egg whites to the egg yolk mixture, along with ¾ of the bacon, all of the pimentos, and all of the shredded cheese. Toss to combine.

5. Transfer the pasta mixture to a large serving bowl. Slice the reserved hard boiled egg, arranging it on top of the salad. Sprinkle with the remaining bacon, chopped chives, and paprika, then refrigerate until ready to serve.