The Best Pasta Salad with Surimi and Hard-Boiled Eggs

A creamy, colorful, and crave-worthy twist on a classic cold pasta salad

When the sun is shining, and the weather calls for meals that are cool, refreshing, and easy to make ahead, few dishes deliver like a chilled pasta salad. And when you add tender surimi (also known as imitation crab meat) and protein-rich hard-boiled eggs, you elevate the humble pasta salad into something deeply satisfying — a main course in its own right.

This pasta salad has the perfect balance of textures and flavors: creamy and crunchy, sweet and tangy, comforting yet fresh. Whether you're feeding a crowd at a barbecue, prepping lunches for the week, or just craving a bowl of something cold and comforting, this Surimi and Egg Pasta Salad hits the spot.

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Table of Contents

1. Why This Recipe Works

2. Ingredients Overview

3. Tools You'll Need

4. How to Cook Perfect Pasta for Salad

5. How to Boil Eggs for Pasta Salad

6. Step-by-Step Assembly

7. The Creamy Dressing That Brings It Together

8. Add-Ins and Customizations

9. How to Store and Serve

10. Nutritional Benefits

11. Common Mistakes to Avoid

12. Final Thoughts

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1. Why This Recipe Works

There are a million pasta salad recipes out there, but this one stands out because it:

• Is hearty enough to be a full meal, thanks to eggs and surimi.

• Has incredible texture contrast, from chewy pasta to crunchy celery.

• Is easy to make ahead, with flavors that improve over time.

• Tastes like a deli classic, but better and fresher.

• Uses budget-friendly ingredients, without sacrificing flavor.

Plus, it’s endlessly adaptable — swap in your favorite veggies or use whatever pasta you have in the pantry. Let’s break down what you need.

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2. Ingredients Overview

Here’s a closer look at each of the core components:

Main Ingredients:

• Pasta – 12 oz (340g): Short shapes like rotini, elbows, or bowties are best for capturing dressing.

• Surimi (imitation crab) – 12 oz (340g): Usually found in the seafood section, pre-cooked and ready to chop.

• Hard-boiled eggs – 4 to 6: Chopped for richness and protein.

• Celery – 2 stalks: Adds crunch and freshness.

• Red bell pepper – 1: For sweetness and color.

• Red onion – ½ small: Adds bite (optional).

• Fresh dill – 2 tablespoons: Brings herbaceous brightness.

For the Creamy Dressing:

• Mayonnaise – ¾ cup

• Sour cream or plain Greek yogurt – ¼ cup

• Dijon mustard – 1 tablespoon

• Lemon juice – 1 tablespoon

• White vinegar – 1 tablespoon

• Sugar – 1 teaspoon

• Salt – 1 teaspoon (adjust to taste)

• Black pepper – ½ teaspoon

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3. Tools You'll Need

• Large pot (for boiling pasta)

• Medium saucepan (for boiling eggs)

• Large mixing bowl

• Whisk or fork (for dressing)

• Chef’s knife

• Cutting board

• Salad serving spoon or tongs

• Airtight container (for chilling leftovers)

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4. How to Cook Perfect Pasta for Salad

One of the most overlooked aspects of pasta salad is the pasta itself. For cold salads, texture is key — you want pasta that’s tender but still has bite.

Pasta Cooking Tips:

1. Salt the water generously — it should taste like the sea.

2. Cook pasta until just past al dente — slightly softer than usual, but not mushy.

3. Drain and rinse with cold water immediately to stop cooking and remove starch.

4. Toss with a little olive oil if you’re prepping pasta ahead of time, to prevent sticking.

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5. How to Boil Eggs for Pasta Salad

Hard-boiled eggs should be fully cooked, with creamy yellow yolks and no gray ring.

Foolproof Method:

1. Place eggs in a saucepan and cover with cold water by 1 inch.

2. Bring to a boil over medium heat.

3. Once boiling, cover, turn off heat, and let sit for 10–12 minutes.

4. Drain and transfer to an ice bath immediately.

5. Peel under cool running water.

Chop the eggs into medium pieces — some yolk crumbles are good for richness in the salad.

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6. Step-by-Step Assembly

Now let’s build the salad:

Step 1: Prepare Ingredients

• Chop the surimi into bite-sized pieces.

• Dice the celery, red bell pepper, and onion finely.

• Peel and chop the eggs.

• Chop fresh dill, reserving a few pinches for garnish.

Step 2: Make the Dressing

In a bowl, whisk together:

• Mayonnaise

• Sour cream or Greek yogurt

• Dijon mustard

• Lemon juice

• Vinegar

• Sugar

• Salt and pepper

Taste and adjust — you want a balance of creamy, tangy, and just a hint of sweetness.

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Step 3: Mix the Salad

In a large mixing bowl:

1. Combine the cooked pasta, chopped surimi, veggies, and eggs.

2. Pour the dressing over the top.

3. Gently fold everything together with a spatula or salad spoon until well coated.

4. Sprinkle in the chopped dill and mix again.

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7. The Creamy Dressing That Brings It Together

This dressing is what takes this salad from basic to amazing. It's reminiscent of a good deli-style macaroni salad but with more personality.

Dressing Tips:

• Use real mayo, not salad dressing, for best flavor.

• Add more acid (lemon juice or vinegar) if it tastes too rich.

• Want it sweeter? Add a tiny bit more sugar or sweet pickle juice.

• Make it healthier by swapping half the mayo for Greek yogurt.

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8. Add-Ins and Customizations

Make this salad your own! Here are some ways to switch it up:

Protein Swaps:

• Canned tuna

• Chopped shrimp

• Grilled chicken

• Chopped ham or turkey

Extra Crunch:

• Diced cucumber

• Shredded carrots

• Chopped pickles or relish

• Sweet corn

Creamy Additions:

• Chopped avocado (add last so it doesn’t brown)

• Cubed cheese (cheddar, Colby, or mozzarella)

Spice It Up:

• Hot sauce or Sriracha in the dressing

• Chili flakes for a little heat

• Smoked paprika for a deeper flavor

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9. How to Store and Serve

This pasta salad is best chilled for at least 1 hour before serving, to let the flavors blend.

Storage:

• Store in an airtight container in the fridge for up to 4 days.

• Stir before serving to redistribute dressing (add a splash of milk or mayo if it looks dry).

Serving Suggestions:

• Great as a main dish for lunch

• Pairs well with grilled meats or seafood

• Ideal for picnics, potlucks, or meal prep

• Serve with crackers or in a lettuce cup for a fresh twist

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10. Nutritional Benefits

This salad is indulgent yet balanced. Here's what it offers:

• Protein from surimi and eggs

• Healthy fats from eggs and mayo

• Fiber and vitamins from vegetables

• Carbs from pasta to keep you satisfied

Want to make it lighter? Use whole wheat pasta, low-fat yogurt, or olive-oil-based mayo.

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11. Common Mistakes to Avoid

Overcooking the Pasta:

It can become mushy when mixed with dressing.

Skipping the Chill:

Flavors need time to develop. Don't serve it warm unless you're into pasta soup.

Overseasoning Early:

Surimi and eggs can be salty already. Season the dressing to taste after mixing.

Overmixing:

Too much stirring can break down eggs and make the salad dense.

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12. Final Thoughts

This Pasta Salad with Surimi and Hard-Boiled Eggs is the definition of a satisfying summer meal. It’s easy to prepare, keeps well, and has just the right balance of flavors and textures to keep you coming back for more.

Whether you’re serving it to guests or making a big bowl for weekday lunches, this dish delivers creamy comfort in every bite. It’s nostalgic, affordable, and just customizable enough to suit any crowd or craving.

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Ready to make it? You’ll only need one big pot, one bowl, and about 45 minutes to prepare. Chill it well, garnish with extra dill, and serve with a smile — because this salad is always a hit.

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