Deviled Egg Pasta Salad

Say hello to Deviled Egg Pasta Salad! It’s the perfect mashup of creamy deviled eggs and a hearty pasta salad. Combine tender pasta, chopped hard-boiled eggs, crunchy celery, dill pickle relish with a zesty dressing, and you've got a crowd-pleaser that’s great for BBQs, potlucks, or just a casual weeknight meal. (Did we mention the crumbled bacon on top?)

1. Fry the bacon. Let cool, then crumble and reserve for a garnish.
2. Meanwhile, prepare the boiled eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat. Cover and let sit for 12 minutes. Drain and cool the eggs in ice water, then peel them. Coarsely dice the hard-boiled eggs.
3. While the eggs cook, make the elbow macaroni. In a large pot, bring water to a boil. Add the pasta and a hearty shake of salt. Boil until just al dente. Drain and rinse under cold water to stop the cooking process.
4. Prepare the dressing. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill relish, paprika, cayenne pepper, Kosher salt, and black pepper, and mix well.
5. Dice the red onion and celery. Chop the chives.
6. Combine the cooled pasta, red onion, and celery. Add the dressing and stir gently until everything is evenly coated. Add the eggs and toss.
   (TIP: Add the eggs after mixing everything else first. Toss very gently!)
7. Refrigerate the salad for at least one hour to allow the flavors to blend together.
8. Garnish with the cooked and crumbled bacon, chives and paprika. Serve and enjoy!

• 1/2 lb bacon, cooked and crumbled for garnish
• 8 large eggs
• 2 cups elbow macaroni
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup dill relish
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup finely diced red onion
• 1/4 cup finely diced celery
• Fresh chives, sliced for garnish
• 1 teaspoon paprika, for garnish