Creamy Deviled Egg Pasta Salad

Ingredients:

– 12 oz farfalle or elbow macaroni
– 8 large eggs
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon Dijon mustard
– 1 tablespoon white wine vinegar
– 1 teaspoon sugar
– 1/4 cup finely chopped dill pickles
– 1/4 cup chopped fresh chives
– Salt and freshly ground black pepper, to taste
– Paprika, for garnish
– Fresh dill, for garnish

Directions:

1. Cook the pasta in a large pot of salted boiling water until al dente according to the package instructions; drain and rinse under cold water to stop the cooking process. Set aside to cool.

2. Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice-water bath to cool. Once cooled, peel the eggs and halve them, removing the yolks to a separate bowl.

3. Mash the egg yolks with a fork, then stir in mayonnaise, sour cream, Dijon mustard, white wine vinegar, and sugar. Beat until smooth and creamy.

4. Chop the egg whites and add them to the cooled pasta along with the dill pickles and chives. Fold in the creamy yolk mixture gently until pasta is well coated. Season with salt and pepper to taste.

5. Chill the salad for at least an hour before serving to let the flavors meld. Garnish with a sprinkle of paprika and some fresh dill before serving.