One summer afternoon, I was chatting with my neighbor, Carol, while we picked tomatoes from her garden. She laughed as she told me her grandson had refused her potato salad at a picnic because he “only eats pasta salad with eggs now.”
That sparked a memory of my own childhood, when my mother would make a simple egg salad, mashing the yolks into a creamy dressing and folding in crisp onions for crunch. The taste was so comforting, yet familiar enough to bring everyone to the table. I decided then and there to merge those two classics—egg salad and pasta salad—into one dish.
The first time I made it, my husband raised his eyebrows, skeptical about eggs in pasta. But after his second helping, he admitted it was the best of both worlds: creamy, tangy, hearty, and just a little smoky with paprika. My grandchildren now request it at every barbecue, and I smile because a recipe that started as an experiment has turned into a family tradition.
This Creamy Egg Pasta Salad carries with it stories of gardens, picnics, and shared meals, all tied together by the joy of making something simple yet satisfying. It’s proof that food doesn’t just fill our plates—it connects us across generations and brings laughter to the table.
Short Description
This Creamy Egg Pasta Salad combines tender pasta with a tangy egg-based dressing, crisp onions, and smoky paprika for a flavorful side dish that’s perfect for picnics, potlucks, or weeknight dinners.
Key Ingredients
- 6 hardboiled eggs (yolks separated from whites)
- 8 oz small pasta (ditalini, elbow macaroni, or small penne)
- ¾ cup mayonnaise (full-fat preferred)
- 1 tbsp Dijon mustard
- 1 tbsp vinegar or lemon juice
- 1 clove garlic, minced or mashed
- ½ tsp kosher salt (or to taste)
- ½ tsp smoked paprika (plus extra for garnish)
- ⅛ tsp cayenne pepper (optional)
- ¼ cup red onion, finely chopped
- ¼ cup green onions, sliced (plus more for garnish)
- 4 strips cooked bacon, crumbled (optional)
Tools Needed
- Large pot for boiling pasta
- Mesh strainer or fine sieve for egg yolks
- Mixing bowls (medium and large)
- Whisk
- Sharp knife and cutting board
- Slotted spoon (for eggs)
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until tender, about 8–10 minutes depending on the shape. Drain well and rinse under cold water to stop cooking. Set aside to cool.
Step 2: Prepare the Eggs
Peel hardboiled eggs carefully. Separate yolks from whites. Press yolks through a mesh strainer into a large mixing bowl for a smooth texture. Chop whites into small pieces and set aside.
Step 3: Make the Dressing
To the bowl with yolks, whisk in mayonnaise, Dijon mustard, vinegar or lemon juice, garlic, salt, smoked paprika, and cayenne if using. Whisk until the dressing is creamy and lump-free.
Step 4: Combine Pasta and Dressing
Add cooled pasta to the bowl with dressing. Toss gently until every piece of pasta is coated. The mixture should look glossy and creamy.
Step 5: Add Mix-Ins
Fold in chopped egg whites, red onion, green onion, and crumbled bacon (if using). Stir gently to avoid breaking the pasta.
Step 6: Garnish and Serve
Transfer to a serving bowl. Sprinkle extra smoked paprika and scatter fresh green onions on top. Serve immediately or chill in the refrigerator for at least 30 minutes before serving for best flavor.
Troubleshooting tip: If the pasta salad feels too dry after chilling, stir in 1–2 tbsp of mayo before serving to bring back the creaminess.
Why You’ll Love This Recipe
Flavorful and Tangy: A balance of creamy yolk dressing, sharp onions, and smoky paprika.
Quick to Make: Uses pantry staples and is ready in under 30 minutes.
Versatile: Works as a side dish for barbecues, potlucks, or light lunches.
Protein-Rich: Eggs add satisfying protein, making this more filling than typical pasta salad.
Crowd-Pleaser: Kids and adults alike enjoy the familiar yet unique taste.
Mistakes to Avoid & Solutions
Overcooking pasta: Mushy pasta will ruin the texture. Cook just until al dente, then rinse under cold water.
Skipping the yolk strainer: Straining yolks ensures a silky dressing. If skipped, you may get lumps.
Adding hot pasta to dressing: Dressing will separate if pasta isn’t cooled. Always cool pasta first.
Too much salt: Pasta water is salted, and bacon is salty. Taste before adding extra salt to the dressing.
Making too far in advance: While it can be made ahead, pasta tends to soak up dressing. Solution: Add an extra spoon of mayo before serving to refresh it.
Serving and Pairing Suggestions
Serve chilled in a large bowl at family barbecues.
Pair with grilled chicken, steak, or fish as a hearty side.
Scoop onto crisp lettuce leaves for a lighter lunch option.
Add alongside sandwiches or burgers for picnics.
Present family-style at potlucks for easy sharing.
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days.
Do not freeze, as the mayo dressing will separate.
To refresh, stir in a tablespoon of mayo before serving leftovers.
Keep chilled if serving outdoors; place bowl over ice to avoid spoiling.
FAQs
1. Can I use Greek yogurt instead of mayonnaise?
Yes, though it will taste tangier and less rich. You can also use half mayo and half yogurt for balance.
2. How do I make this salad vegetarian?
Simply omit the bacon or replace it with crispy chickpeas or smoked almonds.
3. Can I make this pasta salad the night before?
Yes, but add a little extra mayo before serving since pasta absorbs dressing overnight.
4. What’s the best pasta shape to use?
Small shapes like elbow macaroni, ditalini, or mini penne work best because they hold the creamy dressing without getting soggy.
5. How do I keep my onions from being too sharp?
Soak chopped red onions in cold water for 10 minutes, then drain. This mellows their bite.
Tips & Tricks
Use full-fat mayo for the richest flavor.
For extra smokiness, double the smoked paprika.
Add diced celery for crunch if you like.
Chill for at least 30 minutes before serving for flavors to meld.
Slice eggs while still slightly warm for easier peeling.
Recipe Variations
Spicy Egg Pasta Salad: Add 1 tbsp hot sauce or chopped jalapeños to the dressing for a kick.
Herb Lovers’ Version: Fold in fresh dill, parsley, or basil for freshness.
Avocado Twist: Replace half the mayo with mashed avocado for a creamy, healthier spin.
Mediterranean Style: Add olives, feta cheese, and sun-dried tomatoes in place of bacon and green onions.
Lighter Dressing: Swap mayo with ½ cup Greek yogurt and ¼ cup olive oil for a tangy, lighter version.
Final Thoughts
Every time I set a bowl of this Creamy Egg Pasta Salad on the table, I notice how quickly it disappears. It isn’t fancy food, but it has the kind of flavor that feels like home—familiar, comforting, and easy to love. Recipes like this remind me why I cook: not for perfection, but for connection. The laughter of my grandchildren, the satisfied sighs from my husband, the stories swapped across the table, those are the moments that matter most.
This salad has found a permanent place in my recipe box, and I suspect it will in yours too. Simple ingredients, thoughtful preparation, and a little love transform it into something far greater than the sum of its parts. Try it for your next gathering, and you may find it becomes part of your family’s memories as well.
Creamy Egg Pasta Salad
Ingredients
- 6 hardboiled eggs yolks separated from whites
- 8 oz small pasta ditalini, elbow macaroni, or small penne
- ¾ cup mayonnaise full-fat preferred
- 1 tbsp Dijon mustard
- 1 tbsp vinegar or lemon juice
- 1 clove garlic minced or mashed
- ½ tsp kosher salt or to taste
- ½ tsp smoked paprika plus extra for garnish
- ⅛ tsp cayenne pepper optional
- ¼ cup red onion finely chopped
- ¼ cup green onions sliced (plus more for garnish)
- 4 strips cooked bacon crumbled (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until tender, about 8–10 minutes depending on the shape. Drain, rinse under cold water, and set aside to cool.
- Peel the hardboiled eggs, separating yolks from whites. Press yolks through a mesh strainer into a mixing bowl and chop the whites into small pieces.
- Whisk the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, garlic, salt, smoked paprika, and cayenne until smooth and creamy.
- Add the cooled pasta to the dressing and toss until evenly coated. Gently fold in the chopped egg whites, red onion, green onion, and bacon if using.
- Transfer to a serving bowl, sprinkle with extra smoked paprika and green onions, and serve right away or chill for 30 minutes for best flavor.
