Salad Pasta Deviled Egg

Uh-oh, Aunt Rita's famous Thanksgiving deviled eggs have a little summer competition. The creamy, delicious flavor of deviled eggs bring pasta salad to new heights in this salad that's made with eggs, mayo, mustard, pickle liquid, paprika, and more.

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

Directions at southernliving.com

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