The First Bite That Hooked Me
I still remember my first forkful of this pasta salad. Creamy, tangy, with a crunch from pickles—it was love at first bite. Ever wondered how you could turn deviled eggs into a crowd-pleasing pasta salad? This dish solves potluck panic. It’s hearty but light, familiar but surprising. My neighbor brought it to a BBQ, and I begged for the recipe.My Kitchen Disaster Turned Win
My first try? I forgot to chill it. The flavors were flat, and I almost cried. But two hours later—magic! The dressing soaked in, turning bland into bold. Home cooking teaches patience. Good food can’t be rushed. Now I make it the night before. Pro tip: Taste before serving—sometimes it needs extra pickle juice!Why This Salad Shines
– The yolk-mayo mix hugs every noodle, making it rich but not heavy. – Pickles and vinegar cut through the creaminess, keeping each bite bright. Which flavor combo surprises you most? Is it the paprika sprinkle or the mustard kick? Tell me below!A Dish With Roots
This salad mixes German mustard, Southern deviled eggs, and Italian pasta. It’s a true mash-up! *Did you know?* Ditalini means “little thimbles” in Italian. Church potlucks in the 1950s made it famous. Want to try a twist? Swap dill pickles for bread-and-butters. Share your version!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Hard boiled eggs | 6 | |
| Ditalini pasta | 8 ounces | |
| Red onion | ⅓ cup | finely diced |
| Celery | ½ cup | diced |
| Dill pickles | ⅓ cup | diced |
| Mayonnaise | ¾ cup | |
| Dijon mustard | 2 Tablespoons | |
| White vinegar | 2 Tablespoons | |
| Garlic powder | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Pepper | ½ teaspoon | |
| Paprika | ¼ teaspoon | |
| Chopped chives | 1 ½ Tablespoon |
How to Make Deviled Egg Pasta Salad with Creamy Pickle Dressing
Step 1 Boil the ditalini pasta as the package says. Drain and rinse it with cold water. Toss it into a big bowl. Set it aside to cool.
Step 2 Slice the hard-boiled eggs in half. Scoop out the yolks into a small bowl. Chop the egg whites and keep them aside. Mash the yolks smooth.
Step 3 Mix mayo, mustard, vinegar, and spices with the yolks. Stir until creamy. (Hard-learned tip: Use a fork for smoother yolks.) Fold in onions, celery, pickles, and egg whites.
Step 4 Pour the yolk mix over the pasta. Toss gently to coat everything. Chill for two hours. Top with chives before serving. What’s your go-to pasta shape for salads? Share below!
Cook Time: 10 minutes Total Time: 2 hours 25 minutes Yield: 6 servings Category: Lunch, Side Dish
3 Fun Twists on This Salad
Spicy Kick Add diced jalapeños or a dash of hot sauce. Perfect for heat lovers.
Bacon Lover’s Crumble crispy bacon on top. Smoky flavor pairs great with the creamy dressing.
Greek Style Swap pickles for olives and add feta. A tangy, salty twist. Which version would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve chilled with grilled chicken or fresh greens. Crusty bread on the side is a must. For drinks, try iced tea or a crisp lager. Which would you choose tonight—beer or tea?
Keep It Fresh or Freeze It
Store this pasta salad in the fridge for up to 3 days. Keep it in a tight-lid container. The flavors blend better overnight. Freezing? Skip it—the mayo gets weird when thawed. *Fun fact*: My neighbor once froze a mayo-based salad. Let’s just say it wasn’t pretty. Batch-cooking tip: Double the recipe for potlucks or busy weeks. Just leave out the chives until serving. Why this matters: Meal prep saves time and stress. Ever tried doubling a pasta salad? Share your tricks below!Fix Common Flops
Too dry? Add a splash of pickle juice or extra mayo. Too bland? Boost salt or paprika slowly. Pasta sticky? Rinse it better and toss with a bit of oil. Why this matters: Small tweaks make big wins. My first try was gluey pasta. Now I set a timer for rinsing. What’s your biggest pasta salad fail? Swap stories in the comments!Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta. Check labels on mayo and pickles.
Q: How far ahead can I prep this?
A: Make it 1 day ahead. Add chives right before serving.
Q: What’s a good mayo swap?
A: Greek yogurt works, but it’s tangier. Start with half mayo, half yogurt.
Q: Can I double this for a crowd?
A: Absolutely! Just use a bigger bowl for mixing.
Q: No dill pickles—what else works?
A: Try sweet relish or chopped capers for a twist.
Let’s Dish!
This salad is a picnic star. My grandkids beg for it every summer. Want to show off your version?Tag @SpoonSway on Pinterest—we’d love to see your creations!
Happy cooking! —Sarah Cooper.
Deviled Egg Pasta Salad with Creamy Pickle Dressing
Description
Experience the delightful contrast of textures and flavors with this Deviled Egg Pasta Salad with Creamy Pickle Dressing, featuring a creamy and tangy dressing with hard-boiled eggs and ditalini pasta.
Ingredients
Instructions
- Add the ditalini pasta to a pot of water and boil according to the package.
- Drain the pasta, rinse with cold water, and put it in a large bowl.
- While the pasta is boiling, cut the hardboiled eggs in half, remove the yolk, and place them in a small bowl.
- Chop the leftover eggs and set aside.
- Mash the egg yolks and add the mayonnaise, dijon mustard, white vinegar, garlic powder, salt, pepper, and paprika, mixing until combined.
- Add and mix in the large bowl with the pasta until combined with the red onion, celery, dill pickles, and chopped egg whites.
- Pour the egg yolk mixture on top of the pasta mixture and mix until combined.
- Cover the salad with plastic wrap and refrigerate for at least two hours.
- Garnish with the chopped chives. Serve and Enjoy.
Notes
- For added flavor, you can sprinkle extra paprika or add a dash of hot sauce for a spicy kick.
Pasta, Eggs, Salad, Pickle, Dressing
