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Egg Salad Pasta Salad

Egg salad pasta salad is a creamy, protein-packed side made by folding chopped hard-boiled eggs into elbow macaroni with classic deviled-egg flavors. It’s brightened with dill, celery, and red onion, then chilled until the pasta tastes rich and cohesive.
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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
  • 0.5 cup celery, finely diced
  • 0.25 cup red onion, finely diced
  • 1 tbsp fresh dill, chopped
  • 1 Salt and pepper to taste
  • 1 Paprika for garnish

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni or shells according to package directions until tender, then drain and rinse under cold water to stop cooking.
Make the creamy egg salad dressing
  1. Whisk mayonnaise, Dijon mustard, sweet pickle relish, fresh dill, salt, and pepper until smooth and evenly combined.
Assemble
  1. Combine elbow macaroni or shells, chopped hard-boiled eggs, celery, and red onion in a large bowl.
Dress and chill
  1. Pour the dressing over the salad and toss gently so the eggs stay in chunky pieces.
Finish and serve
  1. Refrigerate for at least 2 hours to fully chill and meld flavors, then sprinkle paprika for garnish before serving.

Notes

Pro tip: Rinse the pasta with cold water and toss it gently right after dressing so it stays springy and doesn’t turn mushy. Store covered in the refrigerator up to 4 days; freezing is not recommended because mayonnaise-based dressings can separate. For a lighter option, use Greek yogurt in place of half the mayonnaise and taste for salt before chilling.