Deviled Egg Pasta Salad

Deviled Egg Pasta Salad 4 cups cooked elbow macaroni pasta 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon mustard 8 hard-cooked eggs, chopped 1 tablespoon white vinegar 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/4 cup diced dill pickles Place cooked pasta in large bowl. Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined. Gently stir in hard-cooked eggs. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles