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Egg Salad Pasta Salad

Egg salad pasta salad with hard-boiled eggs mixed into a creamy, Dijon-dressed pasta salad. This deviled egg pasta style recipe uses classic egg salad add-ins like sweet pickle relish, celery, and red onion for a comforting bite.
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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: 620
Ingredients Equipment 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
  • 1 Salt and pepper to taste
paprika
  • 1 tsp Paprika for garnish

Equipment

  • 1 large pot

Method
 

Cook and prep
  1. Cook the pasta according to package directions, then drain and rinse with cold water to cool it quickly. This prevents overcooking and keeps the pasta from turning mushy.
  2. Whisk together the mayonnaise, Dijon mustard, sweet pickle relish, dill, and salt and pepper until the dressing looks smooth and creamy. Taste briefly to confirm it’s seasoned to your liking.
  3. Combine the pasta, chopped eggs, celery, and red onion in a large bowl. Gently fold so the chopped eggs stay mostly intact.
  4. Pour the dressing over the salad and toss gently to avoid breaking up the eggs too much. Keep tossing until everything is evenly coated.
  5. Refrigerate for at least 2 hours to let the flavors meld and the salad set slightly. Cover it so it doesn’t pick up fridge odors.
  6. Sprinkle with paprika before serving for a light color and finish. Serve chilled for the best creamy texture.

Notes

Pro tip: Rinse the pasta under cold water and cool it fully before mixing—this helps the mayo dressing stay creamy instead of getting runny. Store in the refrigerator up to 3 days; it’s not recommended to freeze because the eggs and mayo-based dressing can break. For a dietary swap, use a light mayonnaise for fewer calories while keeping the same classic egg salad flavor profile.