Deviled Egg Ditalini Pasta Salad
A creamy and tangy pasta salad that combines the flavors of deviled eggs with ditalini pasta, perfect for meal prep and easy lunches.
Equipment
- 1 large pot for boiling pasta
- 1 mixing bowl large
- 1 fork for mashing eggs
Ingredients
Main Ingredients
- 2 cups ditalini pasta
- 6 large eggs hard-boiled
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup celery chopped
- 1/4 cup red onion finely diced
- 1/4 cup dill pickles chopped
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
- Peel and mash the hard-boiled eggs in a large mixing bowl with a fork until crumbly.
- Add mayonnaise, mustard, vinegar, paprika, salt, and pepper to the eggs. Mix until well combined and smooth.
- Add the cooled pasta to the egg mixture. Stir until the pasta is fully coated. If using, fold in optional add-ins like celery, red onion, and dill pickles.
- Cover and refrigerate the pasta salad for at least an hour to allow flavors to meld.
Serving
- Serve the pasta salad chilled. Garnish with additional paprika for color, if desired.
Storage
- Transfer leftover pasta salad to an airtight container and store in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure pasta is al dente. Let salad sit overnight for enhanced flavor. Use older eggs for easy peeling. Ingredient Substitutions: Substitute Greek yogurt for mayo. Use whole-grain pasta. How to Serve: Pair with grilled meats or sandwiches. Storage & Freshness: Store in refrigerator for up to 3 days. Make-Ahead Tips: Prepare the day before serving for best flavor.