Boil Pasta: Bring a large pot of water to a rolling boil. Add ditalini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Prep Dressing: In a mixing bowl, whisk together mayonnaise, yellow mustard, salt, black pepper, dill pickle relish, and white onions until smooth and creamy.

Combine Ingredients: Fold the cooled pasta and chopped hard-boiled eggs into the dressing mixture and mix carefully to coat.

Adjust Consistency: If the salad is too dry, add more mayonnaise a tablespoon at a time to reach desired creaminess.

Chill: Transfer the salad to an airtight container and refrigerate for at least one hour before serving.