Deviled Egg Pasta Salad

Deviled Egg Pasta Salad 6 eggs 1 lb Elbow macaroni 3 cups mayonnaise 2 Tbsp yellow mustard 1 tsp white vinegar salt and pepper to taste 1/4-1/2 cup dill pickle relish Paprika Boil eggs to hard boiled stage. Cool, peel and chop. Cook pasta according to directions on box. Drain, then rinse in cold water and drain again. Whisk together mayonnaise, mustard, vinegar, and salt and pepper in a largebowl. Gently add pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary to your personal taste. Sprinkle with paprika. Cover and refrigerate.