Ingredients
Scale
- 8 ounces ditalini pasta 2 dry cups
- 6 hard boiled eggs with yolks and whites separated, then cooled, peeled and chopped
- ¾ cup mayonnaise
- 3 tablespoons white wine vinegar
- 1 ½ teaspoons spicy brown mustard or regular yellow mustard
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika or regular plus additional for garnish
- ½ cup dill pickles chopped
- 3 green onions finely sliced for garnish, optional
Instructions
- Cook the pasta according to al-dente package directions. Drain and cool it.
- Peel the hard-boiled eggs and separate yolks from whites, adding yolks to a medium bowl.
- Mash the yolks until finely crumbled with a fork.
- Mix in mayo, vinegar, mustard, celery seed, salt, pepper, and ¼ teaspoon paprika until well-combined.
- In a large bowl, add the cooled pasta.
- Chop the egg whites and add them to the pasta along with chopped pickles.
- Pour the dressing over the pasta and mix well to combine.
- Serve immediately or refrigerate until ready to serve.
Notes
For a little kick, use spicy brown mustard rather than yellow.
Chill the salad for an hour before serving for even better flavor.
Garnish with additional smoked paprika and green onions if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 165mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.