Shrimp and Egg Pasta Salad

This shrimp and egg pasta salad is the BEST pasta salad. At least, it’s the best mayonnaise-based pasta salad. It’s fantastic as a side dish, but it’s also substantial enough to be a meal all on its own. Bring this to a potluck or picnic and it’ll be a big hit. Or, just make it to pair with a nice juicy steak for dinner and have plenty leftover for lunches! This pasta salad is also great for meal prepping. This recipe makes 6 big servings or up to 10 smaller ones.

I use small (70 or 100 per pound) shrimp in this recipe. If you can only find larger raw shrimp cut each shrimp into halves or thirds before you cook it. On the eggs: If you already have a method for hard boiling eggs, you’re good to go. Just use that method (you’ll need 4 eggs for this recipe). If you don’t know how to hard boil an egg, or you have iffy success with it, here’s a method similar to the one I use: https://bit.ly/3gVB6xW

Celery tip: if you can, use the inner pieces of celery in a bunch. These stalks are more tender/less stringy and better for eating raw. Also, don’t toss the leaves if there are any, those are delicious. Chop them up too.

When you first put this pasta salad together it’s going to seem too watery. Don’t panic! It’s supposed to be like that. As it chills for (at least) 2 hours the pasta will absorb a lot of that liquid leaving you with a perfectly saucy, not too dry not too wet pasta salad. Trust the process, that’s our mantra for the day.

You can use any kind of smallish pasta you like for this recipe. Elbows, rotini, penne, etc. all work. If using gluten-free pasta be sure to use a variety that doesn’t get hard or grainy in the fridge! If you’ve ever had leftover gluten-free pasta you’ll know what I’m talking about, some brands are only good freshly cooked. I’ve had success using Pamela’s Products brand pasta in salads, it stays nice and soft for days in the fridge (not sponsored, yet).

Throwing a barbecue and need another good side to serve with this shrimp and egg pasta salad? Try my barbecue baked beans! https://bit.ly/31VvugV

Print Recipe

Shrimp and Egg Pasta Salad

Author: Mary Ellis Cooking Method: Stove-Top

Difficulty: Medium Prep Time 45 mins Cook Time 25 mins Total Time 1 hr 10 mins

Servings: 6

Ingredients

Servings

• 4 large eggs
• 1 medium-large onion (about 3/4 cups chopped)
• 1 ¹⁄₄ cup celery
• 8 oz pasta (elbows, rotini, penne, bowties, etc. whatever you like)
• 3 cloves garlic
• 1 lb raw shrimp
• 2 tsp olive oil
• 1 ¹⁄₂ tbsp lemon juice
• ¹⁄₂ tsp lemon zest
• 2 tsp deli mustard or dijon mustard
• 1 tsp yellow mustard
• 1 ¹⁄₂ tbsp sugar (or granulated sugar alternative)
• 1 cup mayonnaise
• ¹⁄₂ tsp black pepper
• 1 tsp celery seed ground
• heaping ¹⁄₂ tsp salt (to add to the pasta salad)
• ¹⁄₂ tsp liquid smoke
• 1 tsp coriander
• 1 tsp dried dill (or 2 tsp fresh)
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Hard boil four eggs, set aside in the fridge.
2. Chop onion and celery, add to a large bowl. Mince garlic and add to a small sheet pan.
   
3. Put water in a pot to boil, also add 1 tbsp of salt. While waiting for the pasta to boil, put the shrimp on a sheet pan and add olive oil. Mix well. Broil the shrimp for about 5 minutes.
4. Take the shrimp out and set aside. Boil the pasta according to package directions and drain well.
   
5. Measure the mustard, salt, spices and herbs, lemon juice and zest, sugar, and liquid smoke and add to the large bowl.
   
6. Add the shrimp AND the shrimp juice to the bowl. Next add the pasta.
   
7. Measure the mayonnaise and add it to the bowl. Mix well but gently.
   
8. Place the bowl in the fridge and peel the eggs. Now, chop the eggs. Take the bowl back out of the fridge and add the eggs and mix.
9. Chill the pasta salad for at least 2 hours, mix before serving.
10. Enjoy!