Ingredients
Scale
- 8 eggs
- 1 ½ cups mayonnaise
- 2 ½ teaspoons pickle juice
- 1 teaspoon paprika
- 1 pound ditalini pasta noodles
Instructions
- In a medium pot, bring water to a boil and add the eggs. Cook for 10 minutes, then cover and remove from heat, letting the eggs sit for another 10 minutes.
- Afterward, rinse the eggs under cold water for a few minutes, then peel them.
- Prepare the ditalini pasta according to package instructions. Once cooked, rinse under cold water and set aside.
- Halve the boiled eggs and place the yolks in a bowl. Mash the yolks and mix them with mayonnaise, pickle juice, and paprika until smooth.
- Chop the cooked egg whites into small pieces.
- In a large bowl, combine the pasta, the yolk mixture, and the chopped egg whites. Toss everything together until well mixed.
- Cover the salad and chill in the refrigerator for at least one hour before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, you can mix in diced pickles or green onions.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Feel free to adjust the level of mayonnaise based on your creaminess preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 190mg