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Egg Salad Pasta Salad

Egg salad pasta salad combines elbow macaroni with classic deviled-egg flavors—hard-boiled eggs folded into a creamy Dijon dressing. Chill it for a thick, creamy texture and a comforting, protein-packed side dish.
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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
  

Pasta
  • 1 lb elbow macaroni or shells
Egg salad mix
  • 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
  • Salt and pepper to taste
  • Paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a large pot of salted water to a boil, then cook the elbow macaroni or shells according to package directions until al dente. Drain and rinse with cold water until the pasta feels cool to the touch.
Make the creamy dressing
  1. In a mixing bowl, whisk mayonnaise, Dijon mustard, sweet pickle relish, fresh dill, salt, and pepper until smooth and evenly combined. The dressing should look glossy and cohesive.
Assemble the salad
  1. In a large bowl, combine the cooled pasta, chopped hard-boiled eggs, finely diced celery, and finely diced red onion. Toss just until the eggs and vegetables are evenly distributed.
Dress and chill
  1. Pour the dressing over the pasta salad and toss gently to avoid breaking up eggs too much. Cover and refrigerate for at least 2 hours so the flavors meld.
Serve
  1. Before serving, sprinkle paprika for garnish over the top. Serve cold and let it stand 5 minutes for better texture.

Notes

For the best creamy texture, rinse the pasta thoroughly with cold water to stop cooking and prevent heat from loosening the dressing. Store covered in the refrigerator for up to 4 days (freezing not recommended due to egg texture changes). For a lighter swap, use light mayonnaise (or a Greek-yogurt mayo blend) while keeping the same mustard and relish ratios for classic flavor.