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Egg Salad Pasta Salad

Egg salad pasta salad combines tender pasta with classic deviled-egg style flavors—chopped hard-boiled eggs and a creamy mayonnaise dressing. After chilling for 2 hours, it turns into a cool, scoopable, protein-packed creamy salad with a soft bite from the pasta.
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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 Method Notes

Ingredients
  

Elbow macaroni or shells
  • 1 lb elbow macaroni or shells
Hard-boiled eggs
  • 8 hard-boiled eggs, chopped
Mayonnaise
  • 1 cup mayonnaise
Dijon mustard
  • 2 tbsp Dijon mustard
Sweet pickle relish
  • 2 tbsp sweet pickle relish
Celery
  • 0.5 cup celery, finely diced
Red onion
  • 0.25 cup red onion, finely diced
Fresh dill
  • 1 tbsp fresh dill, chopped
Salt
  • 0.25 tsp salt to taste
Black pepper
  • 0.25 tsp pepper to taste
Paprika
  • 1 tsp paprika for garnish

Method
 

Cook and chill the pasta base
  1. Cook the pasta according to package directions until tender, then drain and rinse with cold water to cool it quickly and stop cooking.
Make the creamy dressing
  1. Whisk together mayonnaise, Dijon mustard, sweet pickle relish, dill, salt, and pepper until smooth and evenly combined.
Assemble the salad
  1. Combine the pasta, chopped eggs, celery, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss gently so the eggs stay fairly chunky.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so the flavors meld and the dressing thickens slightly.
  2. Right before serving, sprinkle paprika over the top for color and a light finishing aroma.

Notes

Pro tip: rinse the cooked pasta with cold water so it doesn’t clump and so it stays the right texture once the creamy dressing is added. Store covered in the refrigerator for up to 4 days; freezer is not recommended because the creamy dressing and eggs can break down. For a lower-fat option, use light mayonnaise (and keep the same mustard and relish) to reduce calories while keeping the familiar deviled-egg flavor.