Begin by bringing a large pot of salted water to a boil over medium-high heat. Add 8 ounces of macaroni pasta and cook according to package instructions, usually about 8–10 minutes, until al dente. Once done, drain the pasta in a colander and rinse under cool water to stop the cooking process, then transfer it to a large mixing bowl.

Meanwhile, take 6 peeled hard-boiled eggs and carefully separate the yolks from the whites. Chop the egg whites into small pieces and add them directly into the bowl with the macaroni. For the yolks, mash them with a fork until crumbly, and then mix them into the pasta to create a wonderfully creamy texture in your Deviled Egg Pasta Salad.

Next, fold in 2 tablespoons each of chopped celery, chopped red onion, and chopped green onion into the egg and pasta mixture. If using, sprinkle in ¼ cup of cooked, chopped bacon to introduce a smoky flavor.

In a separate bowl, combine ¾ cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 teaspoon of white wine vinegar. Add 1 clove of grated garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper for seasoning. Whisk until smooth and creamy before adding to your pasta salad.

Pour the creamy dressing over the pasta salad ingredients in the large bowl. Using a spatula, gently fold the dressing into the pasta mixture until everything is well coated and evenly distributed. This should take about 1–2 minutes.

Taste the salad and check for seasoning, adding more salt or pepper if needed, or consider adding a pinch of paprika or a splash more vinegar for extra flavor. Garnish with extra chopped green onions and a dash of paprika.

For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows all the ingredients to meld together beautifully.

When ready to serve, scoop the creamy Deviled Egg Pasta Salad into a serving bowl. It can be enjoyed right away or stored in an airtight container in the fridge for up to three days.