Deviled Egg Pasta Salad

Ingredients

• 1 pound small elbow macaroni pasta
• 10 large eggs, hard-boiled and peeled
• 1/2 cup red onion, finely chopped
• 2 stalks celery, finely chopped
• 1/3 cup dill relish
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1 tablespoon apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon Adobo seasoning
• 1/2 teaspoon paprika (plus extra for garnish)
• Salt and black pepper, to taste
• Green onions, sliced (if desired for garnish)

Instructions

1. Cook the pasta according to package directions, then rinse and drain until the pasta is cool. Set aside.
2. Separate the cooked egg yolks from the whites.
3. Chop the egg whites, place in a small bowl and set aside.
4. Using a spoon, press the egg yolks through a fine mesh strainer and into a large mixing bowl.
5. Add the mayonnaise, mustard, vinegar, sugar, Adobo seasoning, paprika, salt and pepper to the bowl with the egg yolks, and stir well to combine. 
6. Add the cooled pasta to the dressing in the bowl and stir until the pasta is coated.
7. Fold in the red onion, celery, dill relish and chopped egg whites until well combined.
8. Garnish with additional paprika and green onions, if desired.
9. Serve immediately or cover and refrigerate until ready to serve.

The original recipe for this most perfect pasta salad can be found here.