Deviled Egg Pasta Salad Recipe
Introduction
Deviled Egg Pasta Salad is a creamy, tangy dish that combines tender pasta with the classic flavors of deviled eggs. It’s perfect as a side for picnics, potlucks, or a simple family meal.
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 stop the cooking process and cool the pasta.
- Step 3: Place the cooked 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 dry, add a little more mayonnaise to reach your desired creaminess.
- Step 4: Chill the salad in the refrigerator for at least one hour before serving to let the flavors meld.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika or chopped fresh dill to the salad.
- If you prefer a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Use finely chopped celery instead of onions for a milder crunch.
- Make the salad a day ahead to allow the flavors to develop fully.
Storage
Store the deviled egg pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and add a bit more mayonnaise if it has thickened. This salad is best served cold and should not be left out at room temperature for more than two hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can substitute ditalini with small pasta shapes like elbows, shells, or orzo. Just make sure the pasta cooks evenly and drains well.
How do I hard boil eggs perfectly for this recipe?
Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and cover the pan. Let the eggs sit for 10-12 minutes, then transfer to ice water to cool before peeling.
PrintDeviled Egg Pasta Salad Recipe
This classic Deviled Egg Pasta Salad combines tender ditalini pasta with creamy mayonnaise, tangy mustard, chopped hard-boiled eggs, diced onions, and dill pickle relish. Perfectly seasoned with salt and black pepper, it’s a refreshing and hearty dish ideal for picnics, potlucks, or a satisfying side at any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Salad Base
- 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 and rinse thoroughly under cold water to stop the cooking process and cool the pasta. This helps prevent sticking and keeps the pasta salad refreshing.
- Combine ingredients: Transfer the cooled 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 gently until fully mixed. Adjust mayonnaise as needed to achieve your desired creaminess.
- Chill before serving: Cover the pasta salad and place it in the refrigerator for at least 1 hour to let the flavors meld and the salad chill thoroughly. Serve cold for the best taste and texture.
Notes
- For best texture, use ditalini or similarly small pasta shapes that hold the dressing well.
- Chilling the salad overnight improves flavor blending.
- Add extra mayonnaise if you prefer a creamier pasta salad.
- This salad keeps well for 3-4 days refrigerated in an airtight container.
- Optional: Add chopped celery or fresh herbs like dill for extra crunch and flavor.
Keywords: Deviled Egg Pasta Salad, Pasta Salad, Picnic Salad, Easy Pasta Salad, Egg Salad Pasta
