Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad 1 pound uncooked pasta 6 eggs, hard boiled 1 cup mayonnaise 1 teaspoon white vinegar 2 teaspoons Dijon mustard 1/2 teaspoon ground white pepper 1/2 teaspoon Kosher salt 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 cup carrots, finely minced 1/2 cup celery, finely minced 2 tablespoons red onion, finely minced 2 tablespoon red bell pepper, finely minced 1 tablespoon chives, minced smoked paprika, for garnish Heat water to boil pasta in a large pot or Dutch oven. Bring to a rolling boil and salt well. Cook pasta until fully done, going 1 minute longer than al dente. Drain and rinse with cold water to stop the cooking process. Drain well and refrigerate for 30 minutes. Cut hard boiled eggs in half, removing yolks and setting whites aside. Using a grate or fork, mash egg yolks in a small bowl until smooth. Slowly add mayonnaise, then white vinegar, Dijon mustard, ground white pepper, Kosher salt, smoked paprika and garlic powder. Chop egg whites until small pieces. In a large mixing bowl, combine chilled pasta egg yolk mixture, chopped egg whites, and minced carrot, celery, red onion, red bell pepper and chives. Toss until just mixed, do not stir. Top with additional smoked paprika. Cover and chill until ready to serve.