Dill Egg Pasta Salad

Dill Egg Pasta Salad

35m total time

15M prep time
11 ingredients
6 servings
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Pasta salad tastes even better with hard-boiled eggs! A little fresh dill and parsley keep it light and fresh. Serve it on a bed of baby spinach or toss in some shredded romaine lettuce for an extra veggie punch.


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.