Deviled Egg Pasta Salad Recipe
Introduction
This Deviled Egg Pasta Salad is a creamy, tangy dish perfect for picnics, potlucks, or easy weeknight meals. Combining tender ditalini pasta with classic deviled egg flavors, it’s both comforting and refreshing.
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 under cold water to cool.
- Step 3: Place the cooked pasta in a large bowl. Add mayonnaise, yellow mustard, chopped hard boiled eggs, diced white onions, dill pickle relish, salt, and black pepper. Stir well to combine.
- Step 4: Adjust the mayonnaise if needed to reach your desired creaminess, then chill the salad until ready to serve.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce to the dressing.
- Use low-fat mayonnaise or Greek yogurt for a lighter version.
- Add chopped celery or bell peppers for extra crunch and color.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best served cold, but you can let it sit at room temperature for 15 minutes before serving if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, small pasta shapes like elbow macaroni or small shells work well if ditalini isn’t available.
Can I make this salad ahead of time?
Absolutely. This salad tastes even better after sitting in the fridge for a few hours, so preparing it a day in advance is a great idea.
PrintDeviled Egg Pasta Salad Recipe
This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful side dish combining tender ditalini pasta, chopped hard-boiled eggs, and a zesty dressing made from mayonnaise, yellow mustard, and dill pickle relish. Perfectly seasoned with onions, salt, and pepper, this cold pasta salad is ideal for potlucks, picnics, or as a refreshing accompaniment to your favorite meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Pasta
- 16 ounce box ditalini pasta
Salad Dressing and Mix-ins
- 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 the Pasta: Bring a large pot of water to a boil over medium-high heat. Once boiling, add the ditalini pasta and cook according to the package directions until al dente.
- Drain and Rinse Pasta: Drain the cooked pasta in a colander and rinse under cold water to halt the cooking process and cool the pasta.
- Combine Ingredients: Transfer the cooled pasta to a large mixing bowl. Add the mayonnaise, yellow mustard, chopped hard boiled eggs, diced white onions, dill pickle relish, salt, and black pepper. Stir thoroughly to combine all ingredients evenly. Add extra mayonnaise if you prefer a creamier texture.
- Chill: Cover the bowl and refrigerate the pasta salad until ready to serve. Chilling allows the flavors to meld and enhances the salad’s taste.
Notes
- For best results, prepare the eggs ahead of time and chill before chopping.
- You can substitute yellow mustard with Dijon mustard for a slightly different tang.
- Adjust salt and pepper to taste depending on your preference.
- This salad keeps well in the refrigerator for up to 3 days.
- Add fresh chopped herbs like dill or parsley for extra freshness if desired.
Keywords: Deviled Egg Pasta Salad, pasta salad, ditalini pasta, mayonnaise pasta salad, picnic recipes, potluck side dish
