Ingredients
- 6 hard-boiled eggs
- 8 oz (225 g) ditalini, elbow macaroni, or small penne
- ¾ cup mayonnaise
- 1½ tablespoons Dijon mustard
- 1 teaspoon white vinegar (or pickle juice)
- 1 clove garlic, minced to paste
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper (optional)
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onion, sliced
- Optional: ⅓ cup chopped dill pickles or sweet relish
Instructions
- Boil pasta until al dente, then drain and rinse under cold water. Set aside.
- Peel and separate yolks from egg whites. Chop whites and set aside.
- Mash yolks with mayo, mustard, vinegar, garlic, salt, paprika, and cayenne until smooth.
- In a large bowl, combine cooled pasta, chopped egg whites, red and green onion, and pickles (if using).
- Add dressing and gently toss until evenly coated.
- Optional: Chill 2–4 hours to allow flavors to meld.
- Garnish with extra green onion and paprika before serving.
Notes
- Sub yellow mustard for Dijon or use a blend.
- Use light mayo or Greek yogurt for a healthier version.
- Add diced celery or bell peppers for more crunch.
- Mix in chopped dill, chives, or hot sauce for flavor variety.
- Make gluten-free by using GF pasta.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
