Potluck Party Deviled Egg and Bacon Pasta Salad

Name: Potluck Party Deviled Egg and Bacon Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb (454 g) rotini pasta (tricolore or plain); 2 tbsp (30 g) kosher salt for pasta water; 8 large hard-boiled eggs, peeled and coarsely chopped; 10 oz (284 g) bacon strips, cooked until crisp and crumbled; 1½ cups (225 g) diced smoked ham, ¼-inch dice; 2 stalks celery stalks, diced small (about ¾ cup / 100 g); ½ small (75 g) red onion, finely diced; ½ cup (85 g) dill pickle spears, finely chopped; 1 cup (240 ml) mayonnaise; 3 tbsp (45 ml) Dijon mustard; 2 tbsp (30 ml) dill pickle juice; ½ tsp (1 g) freshly ground black pepper; 1 tsp (2 g) sweet paprika; kosher salt, to taste; 3 stalks green onions (scallions), thinly sliced (about ⅓ cup / 25 g) (optional)

From the MyKitchenBank Kitchen

A festive crowd-pleaser combining tender rotini, hard-boiled eggs, crispy bacon, and diced ham in a tangy mustard-based dressing. The flavors echo deviled eggs—with Dijon mustard, a hint of pickle, and paprika—but in convenient salad form. Perfect for potlucks, picnics, and holiday gatherings; makes ahead beautifully and travels well.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: About 10 cups (8 servings)

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Steps

Before you start

Hard-boil the eggs at least 2 hours ahead (or buy pre-cooked) so they cool completely before chopping
Cook bacon until fully crisp and cool it on paper towels; crumble when cool
Chill the dressing ingredients for at least 30 minutes before tossing with pasta for best flavor

1
Cook the pasta
- Bring a large pot of water (5–6 quarts) to a rolling boil and add 2 tbsp (30 g) kosher salt.
- Add 1 lb (454 g) rotini and stir frequently for the first 2 minutes to prevent sticking.
- Cook for 9–11 minutes, stirring occasionally, until the pasta is just tender but still has a slight firmness when bitten (al dente).
- Drain in a colander and rinse under cool running water until no longer hot, shaking well to remove excess moisture.
- Spread on a clean kitchen towel or sheet pan to cool and air-dry for 5 minutes.
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Ready when: Pasta is tender but still firm to the bite (al dente), not mushy
Tip: Rinsing and drying the pasta stops carryover cooking and prevents it from becoming a clumpy mass when dressed.
2
Make the dressing
- In a small bowl, whisk together 1 cup (240 ml) mayonnaise, 3 tbsp (45 ml) Dijon mustard, 2 tbsp (30 ml) dill pickle juice, ½ tsp (1 g) freshly ground black pepper, and 1 tsp (2 g) sweet paprika until smooth and well combined.
- Taste and adjust salt as needed—the pickle juice and mustard provide tartness, so go easy on added salt at first.
- Cover and refrigerate while preparing the other components (at least 15 minutes, but up to 2 hours is fine).
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Ready when: Dressing is smooth, tangy, and well seasoned
Tip: The paprika adds both color and a subtle earthiness that echoes deviled eggs; don't skip it.
3
Prepare the vegetables and proteins
- Peel and coarsely chop 8 large hard-boiled eggs.
- Dice 1.5 cups (225 g) smoked ham into ¼-inch cubes.
- Dice 2 celery stalks into small pieces (about ¾ cup / 100 g total).
- Finely dice ½ small (75 g) red onion.
- Finely chop ½ cup (85 g) dill pickle spears.
- Thinly slice 3 green onion stalks if using (about ⅓ cup / 25 g).
- Have all ready in separate small bowls before assembling.
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Ready when: All ingredients are prepped and ready to combine
Tip: Chopping everything beforehand prevents the salad from sitting with undone components and keeps the texture fresh.
4
Combine and dress the salad
- In a large mixing bowl, combine the cooled pasta, chopped eggs, crumbled bacon, diced ham, celery, red onion, and chopped dill pickle.
- Pour the chilled dressing over the mixture and stir gently with a large spoon or spatula until all ingredients are evenly coated, about 1–2 minutes.
- Fold in the green onions (if using).
- Taste and add a pinch more salt and pepper if desired.
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Ready when: All ingredients are evenly coated and mixed throughout
Tip: Fold gently to keep the eggs and bacon chunky rather than breaking them down; this preserves texture.
5
Chill and serve
- Transfer the salad to a large serving bowl or container.
- Cover and refrigerate for at least 15 minutes before serving (or up to 8 hours).
- Give it a gentle stir before serving to redistribute any dressing that may have settled.
- Taste one final time and adjust seasoning if needed.
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Ready when: Salad is cold and flavors are well balanced
Tip: If transporting to a potluck, keep it in the fridge until the last moment and bring it in a sealed container to prevent dressing from drying out.

Good to know

Tips

Hard-boil eggs 1–2 days ahead if you can: they peel much more easily when older, and you'll save prep time on the day of assembly.
Cook bacon until deeply golden and crispy; undercooked bacon gets chewy in the dressing and doesn't deliver the textural contrast.
If the salad sits for more than 4 hours, the pasta may absorb most of the dressing. Before serving a large batch at a potluck, thin any remaining dressing with a splash of extra pickle juice or water, then toss gently to refresh.
This salad pairs beautifully with crusty bread, grilled chicken, or a simple green salad for a full meal.

Make ahead

Yes. Prepare the dressing up to 1 day ahead. Cook and cool the pasta, hard-boil the eggs, and cook the bacon up to 1 day ahead. Assemble the entire salad up to 8 hours before serving; it actually improves as flavors meld, but stir it gently before serving to refresh."

Storage & reheating

Room temperature: Serve within 2 hours. Refrigerator: Cover and store up to 3 days. The pasta will absorb more dressing over time, so if it seems dry after a day, drizzle in a little extra mayo thinned with pickle juice. Do not freeze (the texture of hard-boiled eggs and mayonnaise-based dressing breaks down when thawed).

Substitutions

bacon strips → 3–4 oz (85–115 g) diced pancetta or smoked turkey bacon, crisped and crumbled. Reduces fat slightly while keeping the smoky, salty character; cook the same way as regular bacon.
mayonnaise → Greek yogurt (1 cup / 240 ml) mixed with 2 tbsp (30 ml) olive oil. Creates a tangier, lighter dressing; the olive oil prevents it from tasting too sour and helps coat the pasta evenly.
dill pickle spears → ½ cup (85 g) sweet pickle relish or chopped bread-and-butter pickles. Shifts the flavor toward a sweeter, milder profile; reduces the pickled sharpness if that's a preference.
Dijon mustard → 3 tbsp (45 ml) whole-grain or spicy brown mustard. Adds texture (from whole grains) or a bit more heat; the deviled-egg effect is still present and equally delicious.