Introduction

This Delicious Deviled Egg Pasta Salad is a creamy and tangy twist on classic pasta salad, perfect for picnics, potlucks, or family dinners. Combining tender pasta with chopped hard-boiled eggs and a zesty dressing, it’s both comforting and refreshing.

A large white bowl filled with a three-layered macaroni salad, starting with creamy, pale yellow macaroni noodles as the base, mixed with small pieces of red onion and finely chopped red bell pepper, scattered evenly throughout. The middle layer includes quartered pieces of hard-boiled eggs showing bright yellow yolks contrasted by the white egg whites. The entire salad is topped with chopped fresh green herbs, which add small green pops of color. The bowl is placed on a white marbled surface with some green herbs spread around and a cloth napkin with a blue and white pattern beside it. In the blurred background, red tomatoes, a white bowl with greenery, and a glass bottle with golden liquid can be seen. 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 with cold water to cool.
Step 3: In a large bowl, combine the cooked pasta with mayonnaise, yellow mustard, chopped hard boiled eggs, diced onions, dill pickle relish, salt, and black pepper. Stir everything together until well mixed. Add additional mayonnaise if you want a creamier texture.
Step 4: Cover the salad and chill it in the refrigerator until ready to serve, allowing the flavors to meld.

Tips & Variations

For extra crunch, add diced celery or chopped bell peppers.
Use light mayonnaise or Greek yogurt to reduce calories without sacrificing creaminess.
Fresh herbs like dill or chives enhance flavor and freshness.
If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, gently stir to recombine any separated dressing. Enjoy chilled for best flavor and texture.

How to Serve

The image shows a close-up of a creamy macaroni salad in a clear glass bowl. The salad has three main layers: small, curved macaroni pasta coated in a white, thick creamy dressing forms the base, speckled with light brown spices. Scattered evenly throughout are small pieces of chopped green onions, purple-red onion bits, and yellow egg chunks, adding a mix of green, purple, and yellow colors to the mix. A wooden spoon is partially visible on the right side, mixing the ingredients. The bowl is placed on a white marbled surface with some green onion pieces 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 use a different type of pasta?

Yes, small or medium pasta shapes like elbow macaroni, shells, or rotini work well in this salad. Just be sure to cook according to package instructions and cool before mixing.

How do I make hard boiled eggs perfectly every time?

Place eggs in a single layer in a pot covered with cold water. Bring to a boil, then turn off heat and cover the pot. Let sit for 10-12 minutes, then transfer eggs to an ice bath to cool before peeling.

Delicious Deviled Egg Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

This Delicious Deviled Egg Pasta Salad combines tender ditalini pasta with a creamy, tangy deviled egg-inspired dressing. Loaded with chopped hard-boiled eggs, mayonnaise, mustard, onions, dill pickle relish, and seasonings, this salad offers a perfect balance of flavors and textures. Ideal for picnics, potlucks, or as a refreshing side dish for any meal, it’s both easy to make and crowd-pleasing.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

16 ounce box ditalini pasta

Salad Dressing & 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. Add the ditalini pasta and cook according to the package directions until al dente, usually about 8-10 minutes.
Drain and rinse: Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down for the salad.
Combine ingredients: Place the cooled pasta in a large mixing bowl. Add the mayonnaise, yellow mustard, chopped hard-boiled eggs, diced onions, dill pickle relish, salt, and black pepper. Stir everything together thoroughly to evenly coat the pasta with the creamy deviled egg flavor.
Adjust consistency: If the salad seems dry, add a little more mayonnaise until you reach your desired creaminess.
Chill before serving: Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Serve chilled for best taste and texture.

Notes

For a tangier flavor, you can add a bit of apple cider vinegar or lemon juice.
Make sure to rinse the pasta well to prevent it from sticking and to cool it down quickly.
This salad keeps well in the refrigerator for up to 3 days.
Feel free to garnish with fresh herbs like parsley or chives for added color and flavor.

Keywords: deviled egg pasta salad, pasta salad, ditalini pasta recipe, picnic salad, easy pasta salad