Introduction

This Deviled Egg Pasta Salad is a creamy and tangy dish that’s perfect for potlucks, picnics, or a simple family meal. Combining the classic flavors of deviled eggs with tender pasta, it offers a delightful twist on traditional pasta salad.

The image shows a white ceramic bowl filled with small tube-shaped pasta covered in a thick creamy sauce. The pasta is pale yellow with a smooth, slightly glossy texture, and the sauce is off-white with small specks of black pepper spread throughout. The bowl has a clean, simple design with a thin brown rim. The pasta fills the bowl fully, piled high and looks soft and rich. The background is a white marbled texture, giving a clean and bright look. 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. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.
Step 3: Place the cooled pasta in a large bowl. 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. If the salad seems too dry, add a little more mayonnaise to reach your desired creaminess.
Step 4: Cover the bowl and chill the pasta salad in the refrigerator until ready to serve. This helps the flavors meld beautifully.

Tips & Variations

For extra tang, add a splash of apple cider vinegar or a squeeze of lemon juice.
Try swapping Ditalini pasta for elbow macaroni or small shells if you prefer.
Add chopped fresh herbs like dill or chives for a fresh flavor boost.
To reduce mayonnaise, substitute half with Greek yogurt for a lighter version.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir. If it thickens during storage, you can mix in a bit more mayonnaise or a splash of milk to loosen it up.

How to Serve

A close-up of a creamy macaroni salad served in a white bowl with a blue rim, showing short tube pasta mixed with small pieces of chopped boiled eggs. The salad is thickly coated in a white, smooth mayonnaise dressing with light specks of black pepper, and sprinkled with a bit of reddish paprika on top for color. The white marbled surface can be seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, making it a few hours or even the day before serving allows the flavors to develop and blend nicely.

What’s the best way to hard boil eggs for this recipe?

Place eggs in a single layer in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit for about 10-12 minutes before cooling them in ice water to stop cooking.