Go Back

Egg Salad Pasta Salad

Egg salad pasta salad with protein pasta and classic deviled egg flavors—hard-boiled eggs folded into a creamy Dijon dressing. Rinse-cold pasta and a 2-hour chill help everything stay tender and scoopable with lots of creamy texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Egg salad pasta salad
  • 1 lb elbow macaroni or shells Use dry pasta.
  • 8 hard-boiled eggs, chopped Chop after boiling and cooling.
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 0.5 cup celery, finely diced
  • 0.25 cup red onion, finely diced
  • 1 tbsp fresh dill, chopped
  • 1 Salt and pepper to taste Season to preference; start with a small pinch.
  • 1 Paprika for garnish For sprinkling just before serving.

Method
 

Cook and chill the pasta
  1. Cook the elbow macaroni or shells according to package directions until tender, then drain. Visual cue: steam should stop rising from the colander.
  2. Rinse the drained pasta with cold water to cool it quickly and stop cooking. Visual cue: pasta pieces should look cool and separate, not sticky.
Make the creamy egg salad dressing
  1. Whisk together mayonnaise, Dijon mustard, sweet pickle relish, fresh dill, salt, and pepper until smooth. Visual cue: the dressing should look evenly blended with no mustard streaks.
Assemble the salad
  1. Combine the cooled pasta, chopped hard-boiled eggs, finely diced celery, and finely diced red onion in a large bowl. Visual cue: you should see distinct yellow egg pieces throughout the pasta.
  2. Pour the dressing over the salad and toss gently to avoid breaking up eggs too much. Visual cue: everything should be coated with a creamy, pale yellow finish.
Chill and serve
  1. Refrigerate for at least 2 hours to let flavors meld. Visual cue: the salad will thicken slightly and look more cohesive after chilling.
  2. Sprinkle with paprika before serving. Visual cue: a light dusting of red-orange specks should be visible on top.

Notes

For the best texture, cool the pasta thoroughly before mixing so the eggs stay firm and the dressing doesn’t thin out. Store covered in the refrigerator for up to 4 days; the flavor often improves after an overnight chill. Freezing is not recommended because mayonnaise-based salads can break when thawed. Dietary swap: use a mayo made with avocado or olive oil for a slightly different fat profile while keeping the same creamy dressing.