Name: Deviled Egg Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 16 ounce box Ditalini pasta; 1 ¾ cups mayonnaise; ⅓ cup yellow mustard; 8 hard boiled eggs, chopped; ½ cup white onions, diced; ⅓ cup dill pickle relish; 1 teaspoon salt; ½ teaspoon black pepper

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Introduction

Deviled Egg Pasta Salad is a creamy, tangy twist on a classic pasta salad that’s perfect for picnics and potlucks. Combining tender ditalini pasta with chopped hard-boiled eggs and a zesty dressing, it’s both satisfying and flavorful.

The image shows a large white bowl filled with creamy macaroni salad. The dish has three main layers: the bottom layer is a base of small, spiral-shaped pasta in light yellow, covered by a thick layer of creamy dressing that makes the pasta look shiny and smooth. On top, small pieces of chopped boiled eggs in white and yellow are mixed evenly with chopped green parsley sprinkled over everything. The bowl sits on a dark wooden surface with a white marbled texture background, and behind the bowl, there are blurred green herbs, red tomatoes, and a clear bottle of oil. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounce box Ditalini pasta
1 ¾ cups mayonnaise
⅓ cup yellow mustard
8 hard boiled eggs, chopped
½ cup white onions, diced
⅓ cup dill pickle relish
1 teaspoon salt
½ teaspoon black pepper

Instructions

Step 1: Bring a large pot of water to a boil over medium-high heat.
Step 2: Cook the ditalini pasta according to the package directions. Drain and rinse with cold water to stop cooking and cool the pasta.
Step 3: Place the cooked pasta in a large bowl and add the mayonnaise, yellow mustard, chopped hard boiled eggs, diced white onions, dill pickle relish, salt, and black pepper. Stir everything together until well combined. Add additional mayonnaise if you prefer a creamier texture.
Step 4: Chill the pasta salad in the refrigerator until ready to serve. This allows the flavors to meld beautifully.

Tips & Variations

For extra crunch, add chopped celery or bell pepper to the salad.
Use sweet pickle relish instead of dill pickle relish for a slightly sweeter flavor.
Try adding a dash of smoked paprika or hot sauce for a subtle kick.
Make sure to rinse the pasta with cold water to prevent it from becoming mushy.

Storage

Store leftover Deviled Egg Pasta Salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir and add a little extra mayonnaise if needed to refresh the creaminess. This salad is best served cold.

How to Serve

A close-up view of a creamy pasta salad served in a white bowl, filled with three layers of small, tube-shaped macaroni pasta coated in a smooth, light yellow dressing. Scattered on top are small pieces of white boiled egg, finely chopped purple onion, and thin slices of bright green scallions, adding pops of color. The dish is sprinkled lightly with red paprika powder for a touch of spice. The bowl is placed on a white marbled surface with a blue and white striped cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, short pasta shapes like macaroni, elbow, or small shells work well as they hold the dressing and mix easily with the eggs and other ingredients.

How far ahead can I make this salad?

You can prepare the pasta salad up to a day in advance. Just keep it chilled in the refrigerator to allow the flavors to fully develop and serve it cold.