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Deviled Egg Pasta Salad Recipe

4.8 from 66 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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