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Creamy Stuffed Egg Pasta Salad

A rich and satisfying pasta salad featuring hard-boiled eggs, creamy dressing, and fresh vegetables, perfect for picnics and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 8 ounces pasta (your choice) Opt for smaller shapes like elbow or shell pasta.
  • 4 pieces hard-boiled eggs, chopped
Dressing and Vegetables
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Method
 

Cooking the Pasta
  1. Boil a pot of salted water and add the pasta. Cook according to the package instructions until al dente. Drain and set aside to cool.
Preparing the Eggs
  1. Fill a saucepan with water, add the eggs, and bring to a boil. Cook for 9-12 minutes, then plunge into an ice bath to cool. Once cooled, peel and chop the eggs.
Mixing the Ingredients
  1. In a large mixing bowl, combine the cooled pasta, chopped eggs, mayonnaise, Dijon mustard, chopped celery, and red onion.
Seasoning
  1. Add salt and pepper to taste. Mix until everything is well combined.
Chilling and Serving
  1. Chill the salad in the refrigerator for about 30 minutes before serving to let the flavors meld together. Top with fresh herbs if desired.

Notes

Store in an airtight container in the refrigerator for 3 to 5 days. Reheating is not recommended, best served cold.