Egg Pasta Bacon Salad (Print Version)

# Ingredients:

→ Base Components

01 - Peeled hard boiled eggs (6)
02 - Small cut pasta or macaroni (8 ounces)
03 - Diced cooked bacon (¼ cup, roughly 2-3 strips)

→ Fresh Vegetables

04 - Chopped red onion (2 tablespoons)
05 - Finely diced celery (2 tablespoons)
06 - Sliced green onion (2 tablespoons)
07 - Grated garlic (1 clove)

→ Dressing

08 - Mayonnaise (¾ cup)
09 - White wine vinegar (1 teaspoon)
10 - Dijon mustard (1 tablespoon)
11 - Salt (½ teaspoon)
12 - Pepper (¼ teaspoon)
13 - Optional paprika for topping

# Instructions:

01 - Cook pasta following box instructions, cool under running water after draining, then put in a big bowl
02 - Split the whites from yolks, dice the whites and add them to pasta, then squash yolks with a fork and toss in bowl
03 - Throw in your diced celery, red onion, green onion, and bacon bits with the pasta and eggs
04 - Mix mayonnaise, Dijon mustard, vinegar, garlic, salt, and pepper together in a separate small bowl
05 - Mix dressing into salad until everything's coated nicely. Add more salt if needed. Sprinkle with extra green onions and paprika if you want

# Notes:

01 - You can make this a day ahead and keep it in the fridge
02 - Will stay good for three days if stored in a sealed container
03 - Great dish for backyard gatherings and hot weather meals
04 - Feel free to swap macaroni with any other small pasta type

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