Deviled Egg Pasta Salad Recipe
This Deviled Egg Pasta Salad is a creamy and tangy dish combining tender ditalini pasta with chopped hard-boiled eggs, mayonnaise, mustard, onions, and dill pickle relish. Perfect for potlucks, picnics, or as a hearty side, this salad is easy to prepare and chilled for a refreshing taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Pasta
- 16 ounce box Ditalini pasta
Salad Mix
- 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
- Boil Water: Bring a large pot of water to a boil over medium-high heat to prepare for cooking the pasta.
- Cook Pasta: Add the ditalini pasta to the boiling water and cook according to the package directions until al dente. Then drain and rinse the pasta under cold water to stop the cooking process and cool it.
- Combine Ingredients: Transfer the cooked pasta to 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 thoroughly until well combined. Adjust with additional mayonnaise if a creamier texture is desired.
- Chill Salad: Cover the bowl and refrigerate the pasta salad until ready to serve, allowing the flavors to meld and the dish to be served cold.
Notes
- For best flavor, chill the salad for at least 1-2 hours before serving.
- Use fresh hard boiled eggs for better texture and taste.
- You can add celery or bell peppers for extra crunch and color.
- This salad keeps well in the fridge for up to 3 days.
- Adjust seasonings to taste, particularly the salt and mustard.
Keywords: Deviled egg pasta salad, creamy pasta salad, picnic salad, egg pasta salad, ditalini pasta recipes
Find it online: https://trendytasterecipes.com/deviled-egg-pasta-salad-recipe/
