Devilled Egg Pasta Salad

Devilled Egg Pasta Salad 6 large eggs 1 lb elbow macaroni 3 cups mayonnaise 2 tbsp yellow mustard 1 tsp white vinegar 1/4 cup dill pickle relish Hard boil eggs then cool, peel and chop them. Cook pasta according to directions on box. Drain, then rinse in cold water and drain again. Whisk mayonnaise, mustard, vinegar, and salt and pepper together in a big bowl. Add pasta, eggs, and relish to the sauce. Taste for seasoning; re-season as necessary to your personal taste. Sprinkle with paprika over top.