Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad is a creamy, tangy mashup of two classic dishes—deviled eggs and pasta salad! Ready in under an hour, it’s the perfect make-ahead side dish for potlucks, BBQs, or family dinners you’ll want on repeat.
Servings: 8 Servings
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
- Bring a large pot of water to a boil over medium-high heat.
- Cook pasta according to the package directions, drain and rinse.
- Place pasta in a large bowl and add all of the remaining ingredients. Stir to combine. Add additional mayonnaise, if needed.
- Chill until ready to serve.
Notes
- Cook Pasta Al Dente: Make sure to cook the pasta just until firm to the bite to prevent it from becoming mushy when mixed with the creamy dressing.
- Mix Dressing First: Combine the mayo, mustard, and mix-ins before gently folding in the pasta to protect its texture.
- Chill Before Serving: Let the salad chill in the fridge for at least an hour before serving to allow the flavors to fully meld together.