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Egg Salad Pasta Salad

Egg salad pasta salad with creamy deviled-egg-inspired dressing, tender pasta, and chopped hard-boiled eggs. Chill for at least 2 hours so the flavors meld and the salad turns extra creamy.
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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
  

Elbow macaroni or shells
  • 1 lb elbow macaroni or shells
Hard-boiled eggs
  • 8 hard-boiled eggs, chopped
Creamy dressing base
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 1 tbsp fresh dill, chopped
  • 0.25 salt and pepper to taste
Chopped vegetables
  • 0.5 cup celery, finely diced
  • 0.25 cup red onion, finely diced
Garnish
  • 0.5 tsp paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Boil the elbow macaroni or shells in the Dutch oven according to package directions until tender. Drain and rinse with cold water to stop the cooking.
Make the egg salad dressing
  1. Whisk mayonnaise, Dijon mustard, sweet pickle relish, fresh dill, salt, and pepper until smooth and creamy.
Assemble the salad
  1. Combine the cooled pasta, chopped hard-boiled eggs, celery, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss gently to avoid breaking up the eggs too much.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so it thickens and the flavors meld.
  2. Sprinkle paprika for garnish over the top right before serving.

Notes

Pro tip: rinse the pasta in cold water and chill before serving so it stays firm and doesn’t turn mushy. Store covered in the refrigerator for up to 4 days; this salad freezes poorly due to the creamy dressing, so skip freezing. For a lighter option, use half mayonnaise and half plain Greek yogurt.