Egg Pasta Salad Recipe

This creamy egg pasta salad recipe is packed with fresh vegetables, protein and is gluten free! Great for BBQs, potlucks, or parties – a crowd-pleaser summer side dish everyone will love.

 This egg macaroni salad recipe is incredibly cost-efficient, and easy to make ahead or meal prep.  Serve along side grilled burgers, hot dogs, and fresh corn on the cob.

This delicious deviled egg pasta salad is a creamy and mouth-watering appetizer, potluck dish, or salad to bring to a summer BBQ.  Its a combination of two of my favorite summer dishes: deviled eggs and pasta salad!  Put them together and you have a super yummy Midwestern Fusion salad everyone at the table will love.

This Egg Pasta Salad Recipe Is:

• Tangy
• Creamy
• Packed with Protein
• Crunchy
• Sweet
• Delicious
• Great for entertaining!
• Easy to make ahead
• Vegetarian, dairy free, and gluten free!

This macaroni egg salad is also incredibly cost efficient.  A box of macaroni pasta is about $1, and a dozen eggs runs about $2, and the rest of the ingredients are fridge or pantry staples.  I always keep celery and onion in my fridge, so I can make this delicious pasta salad anytime!

What’s In This Egg Macaroni Salad?

See the recipe card below for full ingredient amounts and recipe instructions!

• Macaroni Noodles
• Hardboiled eggs: my recipe for perfect hardboiled eggs every time (easy peel).
• Classic Mayonnaise: I like to use this classic mayo to keep this recipe plant-based, but you can use whatever mayo that you would normally use in recipes. If you don’t normally like mayo, try my homemade dairy-free version… it’s creamy but still plant based.
• Celery: for a savory flavor and crunch
• Onion: a bold taste, but if you don’t like onions you can skip
• Mustard: I used normal prepared yellow mustard, but you can jazz it up with a whole grain or Dijon instead.
• Relish
• Smoked Paprika: give an additional depth of flavor to this dish, and a beautiful red color
• Chives: to make this pasta salad extra #fancy

How Do I Make This Pasta Salad with Eggs Recipe?

1. Cook macaroni according to package instructions. Drain, rinse, and set aside to cool.
2. In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
3. Add the celery, onion, mayonnaise, mustard, and relish. Stir well to combine, ensuring the dressing evenly coats the eggs and veggies.
4. Taste and add salt and pepper if desired.  Sprinkle the top with paprika and chopped chives.

Other Easy Egg Recipes You’ll Love!

Easy Peel Hard Boiled Eggs, Perfect Every Time! (Keto, Low Carb, Vegetarian)

Everything Bagel Egg Salad Sandwich Recipe (Vegetarian, Keto)

BBQ Deviled Eggs Recipe (Vegetarian, Gluten Free)

Sheet Pan Breakfast Root Vegetable Hash & Eggs (Vegetarian, Whole30, Paleo)

Smashed Egg and Avocado Sandwich (Vegetarian, Gluten Free)

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Egg Pasta Salad

Kelly Jensen

This creamy egg pasta salad recipe is packed with fresh vegetables, protein and is gluten free! Great for BBQs, potlucks, or parties – a crowd-pleaser summer side dish everyone will love.  This egg macaroni salad recipe is incredibly cost-efficient, and easy to make ahead or meal prep.  Serve along side grilled burgers, hot dogs, and fresh corn on the cob.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Pasta, Salad

Cuisine American, Midwestern Fusion

Servings 12 people

Calories 272 kcal

Ingredients

  

1x2x3x

• 16 ounce box macaroni noodles use gluten free if needed
• 6 hardboiled eggs peeled and rinsed
• 1/2 cup mayonnaise
• 1/2 cup chopped celery
• 1/4 cup sweet onion
• 1 tablespoon yellow mustard
• 1 tablespoon sweet relish
• Sea Salt and Black Pepper
• Paprika
• Chives

Cook ModePrevent your screen from going dark

Instructions

 

• Cook macaroni according to package instructions. Drain, rinse, and set aside to cool.
• In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
• Add the celery, onion, mayonnaise, mustard, and relish. Stir well to combine, ensuring the dressing evenly coats the eggs and veggies.
• Taste and add salt and pepper if desired.  Sprinkle the top with paprika and chopped chives.

Nutrition

Calories: 272kcalCarbohydrates: 1gProtein: 3gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 97mgSodium: 118mgPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 171IUVitamin C: 1mgCalcium: 16mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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