Deviled Egg Pasta Salad
1 lb Elbow macaroni
3 cups Miracle Whip or mayonnaise
2 Tbsp yellow mustard
1 tsp white vinegar
salt and pepper to taste
1/4-1/2 cup dill pickle relish
1. Place the eggs in the bottom of a medium pot and cover with cold water. Heat to boiling. As soon as the water boils, place a lid on the pot and remove from heat. Keep covered for 13 minutes, then drain the water, rinse, peel, and chop the eggs.
2. Cook pasta according to directions on box; drain. Rinse in cold water and drain again.
3. While pasta is cooking, whisk together Miracle Whip or mayonnaise, mustard, vinegar, and salt and pepper.
4. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).