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Egg Salad Pasta Salad

Egg salad pasta salad with hard-boiled eggs, mustard, and dill in a rich creamy dressing. This deviled egg pasta salad tastes like a deviled egg in every bite—al dente pasta coated and chilled until spoon-cool.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 12 oz elbow or bow tie pasta Cook to al dente.
  • 8 hard-boiled eggs Use 6 chopped and 2 quartered for garnish.
  • 4 celery Finely diced.
  • 3 green onions Sliced.
  • 0.25 cup fresh dill Chopped.
  • 1 paprika For garnish.
Deviled egg dressing
  • 0.75 cup mayonnaise
  • 3 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool
  1. Bring a pot of water to a rolling boil and cook the elbow or bow tie pasta until al dente, about 8-10 minutes. Drain, rinse cold under running water, then cool to room temperature.
Make the deviled egg dressing
  1. Whisk the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper together until smooth and creamy. Scrape the bowl as needed so no dry seasoning remains.
Assemble the pasta salad
  1. Add the cooled pasta, chopped hard-boiled eggs, finely diced celery, sliced green onions, and chopped fresh dill to a large mixing area. Toss gently until the ingredients are evenly distributed.
  2. Pour the deviled egg dressing over the pasta mixture and toss gently to coat each piece. Continue tossing until the salad looks glossy and evenly pale yellow.
Chill and garnish
  1. Cover and refrigerate for at least 1 hour so the flavors meld and the dressing thickens slightly. Chill until cold to the touch.
  2. Before serving, garnish with quartered eggs, fresh dill, and a generous dusting of paprika. Serve chilled for the deviled-egg look and creamy texture.

Notes

For the best texture, cool the cooked pasta completely before mixing so it doesn’t melt the creamy dressing; rinsing cold and spreading on a tray helps. Store covered in the refrigerator for up to 3 days; the salad does not freeze well because the eggs and mayonnaise can break. If you want a lighter option, swap in light mayonnaise for a similar creamy dressing.