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Egg Salad Pasta Salad

Egg salad pasta salad combines protein-packed pasta with classic deviled-egg flavors in a creamy, chunky dressing. Chilled for at least 2 hours, it has a comforting texture with chopped eggs, celery, and onion in every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Egg salad pasta salad
  • 1 lb elbow macaroni or shells
  • 8 hard-boiled eggs, chopped
  • 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
  • 0.1 salt to taste
  • 0.1 pepper to taste
  • 1 paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni or shells according to package directions, then drain and rinse with cold water until chilled.
  2. Spread the rinsed pasta on a sheet pan to help it cool quickly before mixing.
Make the creamy egg salad dressing
  1. Whisk together mayonnaise, Dijon mustard, sweet pickle relish, fresh dill, salt, and pepper until smooth and evenly combined.
Assemble and chill
  1. Combine the pasta, hard-boiled eggs, celery, and red onion in a large bowl and toss gently so the eggs stay in chunky pieces.
  2. Pour the dressing over the salad and toss gently just until everything is coated.
  3. Refrigerate for at least 2 hours to let the pasta absorb the flavor and set up.
  4. Sprinkle with paprika before serving for a bright color cue.

Notes

For best texture, rinse the pasta well with cold water and toss gently after adding the dressing so the chopped eggs don’t break down. Store covered in the refrigerator for 3–4 days; freezer is not recommended because mayo-based dressings can separate. For a lighter option, substitute half the mayonnaise with plain Greek yogurt.