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Deviled Egg Pasta Salad
Ingredients
  • 12 oz. uncooked elbow macaroni (about 3 cups)
  • 8 large hard-cooked eggs
  • 1 ½ cups mayonnaise (such as Duke's)
  • 2 Tbsp. Dijon mustard
  • 6 whole baby dill pickles (2 oz.), chopped, plus 1 Tbsp. liquid from jar
  • 1 ½ tsp. kosher salt, plus more for cooking water
  • 1 ½ tsp. garlic powder
  • ½ tsp. paprika, plus more for garnish
  • ¾ cup chopped red onion (from 1 small onion)
  • ½ cup sliced celery (from 3 medium stalks)
  • 1 Tbsp. thinly sliced chives
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