Deviled Egg Pasta Salad

Ingredients:

– 8 ounces of your preferred pasta shape (e.g., elbow macaroni, rotini, or farfalle)
– 6 hard-boiled eggs, peeled
– 1/2 cup mayonnaise
– 1 tablespoon yellow mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– Salt and pepper to taste
– Paprika for garnish (optional)
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped celery
– 1/4 cup sweet pickle relish or chopped pickles

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

2. Cut the hard-boiled eggs in half, remove the yolks, and place them in a medium-sized bowl. Set the egg whites aside.

3. Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, mustard, apple cider vinegar, and sugar to the yolks. Whisk the mixture together until smooth and creamy. Season with salt and pepper to taste.

4. Chop the egg whites into small, bite-sized pieces.

5. In a large mixing bowl, combine the cooled pasta, chopped egg whites, red onion, celery, and sweet pickle relish. Gently fold in the yolk mixture until everything is well coated.

6. If desired, sprinkle paprika over the top for a hint of color and a slight smoky flavor. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.