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Egg Salad Pasta Salad

Egg salad pasta salad combines elbow macaroni with classic deviled-egg flavors—chopped hard-boiled eggs, creamy mustard dressing, and crunchy celery and onion. The result is a protein pasta salad with a creamy texture and a chill-ready flavor that tastes even better after resting.
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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: 650
Ingredients Method Notes

Ingredients
  

Pasta salad base
  • 1 lb elbow macaroni or shells
  • 8 hard-boiled eggs, chopped
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 1 tbsp fresh dill, chopped
  • 0.25 Salt and pepper to taste
Crunch and aromatics
  • 0.5 cup celery, finely diced
  • 0.25 cup red onion, finely diced
  • 1 Paprika for garnish

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni or shells according to package directions until tender. Drain and rinse with cold water to stop the cooking and keep the pasta firm.
Make the creamy dressing
  1. Whisk together mayonnaise, Dijon mustard, sweet pickle relish, fresh dill, salt, and pepper until smooth and combined. Stop when the dressing looks evenly creamy with no mustard streaks.
Assemble the salad
  1. Combine the pasta, chopped hard-boiled eggs, celery, and red onion in a large bowl. Spread everything out so the eggs and vegetables are evenly distributed before dressing goes in.
Toss and chill
  1. Pour the dressing over the salad and toss gently to avoid breaking up eggs too much. Toss just until glossy and coated, then scrape the bowl down once for even coverage.
Serve
  1. Refrigerate for at least 2 hours. Before serving, sprinkle with paprika for garnish and plate chilled.

Notes

Pro tip: rinse the pasta under cold water and let it drain fully so the dressing doesn’t thin out. Store covered in the refrigerator for up to 4 days; it’s not recommended to freeze due to texture changes in the eggs. For a lighter option, use light mayonnaise (same amount) to reduce calories while keeping the creamy dressing consistency.