Deviled Egg Pasta Salad

INGREDIENTS:

(Serves 8-10)

450g (1 lb) elbow macaroni or small pasta of choice

8 large eggs, hard-boiled, peeled, and chopped

200g (3/4 cup) mayonnaise

60g (1/4 cup) sour cream

2 tbsp yellow mustard

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1/2 small red onion, finely diced

2 celery stalks, diced

1/4 tsp paprika (plus extra for garnish)

Salt and black pepper to taste

Fresh chives or parsley for garnish (optional)

DIRECTIONS:

Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.

Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth and creamy.

Combine Ingredients: Add the cooked pasta, chopped eggs, diced red onion, and celery to the bowl with the dressing. Gently stir until everything is evenly coated.

Chill: Cover and refrigerate the pasta salad for at least 1 hour to let the flavors meld together.

Garnish and Serve: Before serving, sprinkle a little extra paprika on top and garnish with fresh chives or parsley if desired.