Bring a large pot of water to a rolling boil. Add Ditalini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine mayonnaise, yellow mustard, diced white onions, dill pickle relish, salt, and black pepper. Whisk until smooth and creamy.

Gently fold the drained pasta and chopped hard-boiled eggs into the dressing mixture, ensuring everything is well-coated.

Cover the bowl and refrigerate for at least one hour to allow flavors to meld.

Before serving, stir the salad gently and adjust seasoning if necessary. Serve in a large bowl and enjoy!