Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad 8 large eggs hard boiled 12 oz elbow macaroni uncooked 1/4 tsp salt 1/4 tsp black pepper ground 2 tbsp Dijon mustard 1 cup mayonnaise 3 medium dill pickles chopped 1/2 medium red onion chopped 2 ribs celery chopped 1/2 cup black olives sliced 1/2 tsp smoked paprika 1 tbsp chives chopped Peel the eggs and cut them in half to remove the egg yolks. Transfer all the egg yolks to a bowl, and chop up the egg whites and set aside. Cook the macaroni according to the package instructions. Drain the water and rinse with cold water. I do this to cool the pasta a bit. Set aside. Mash up the egg yolks with a fork, then season with salt and pepper. Add more salt and pepper as per your taste. Add the mustard and mayonnaise to the egg yolks and stir everything together until well combined. Add the macaroni to a large bowl, then add the egg yolk mixture, the chopped egg whites, pickles, onion, celery, olives and paprika. Stir well until combined. Taste for seasoning and adjust as necessary. Garnish with more paprika and chives.