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Egg Salad Pasta Salad

Egg salad pasta salad is a creamy deviled egg pasta-style salad that combines elbow macaroni with chopped hard-boiled eggs. You’ll get a classic egg salad flavor with a mayo-Dijon dressing and a quick chill for the best texture.
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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 Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb elbow macaroni or shells Use elbow macaroni or shells for sturdy bite-size pieces.
Egg salad mix
  • 8 hard-boiled eggs Chop the eggs so they mix evenly throughout the pasta.
Creamy dressing
  • 1 cup mayonnaise Provides the classic egg-salad creaminess.
  • 2 tbsp Dijon mustard Adds tang and deviled-egg flavor.
  • 2 tbsp sweet pickle relish Brings sweet-tang pickle crunch.
  • 1 tbsp fresh dill Keeps the dressing fresh tasting.
  • 0.5 cup celery, finely diced Dice small so it disperses well.
  • 0.25 cup red onion, finely diced Dice finely for mellow onion flavor.
  • Salt and pepper Season to taste; start with a light hand and adjust after tossing.
  • Paprika For garnish just before serving.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni or shells according to package directions until al dente. Drain and rinse with cold water to stop the cooking and help the salad stay creamy.
Make the egg salad dressing
  1. Whisk together the mayonnaise, Dijon mustard, sweet pickle relish, fresh dill, salt and pepper until smooth and evenly combined. Stop when the dressing looks cohesive and thick enough to cling to pasta.
Combine and chill
  1. Combine the cooked pasta, chopped hard-boiled eggs, celery, and red onion in a large bowl. Toss gently so the eggs stay in small pieces.
  2. Pour the dressing over the salad and toss gently to avoid breaking up the eggs too much. Make sure every pasta piece is coated without crushing the egg chunks.
  3. Refrigerate for at least 2 hours to let flavors meld and the pasta firm up. Cover the bowl to prevent drying out.
Serve
  1. Sprinkle paprika over the egg salad pasta salad before serving. Serve cold for the best creamy texture.

Notes

Pro tip: rinse the pasta with cold water and chill the finished salad covered—this prevents the mayo dressing from loosening too much. Store leftovers in the refrigerator for 3–4 days; the texture is best within that window. Freezing is not recommended because mayo-based dressing can separate when thawed. For a lighter option, use half mayonnaise and half plain Greek yogurt for a tangier, protein-boosted creamy dressing.