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### Instructions
1. **Cook the pasta**
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. **Prep the eggs**
Slice the hard-boiled eggs in half. Remove yolks and place them in a mixing bowl. Chop the egg whites and set them aside.
3. **Make the deviled yolk dressing**
Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar or pickle juice, paprika, and a pinch of salt and pepper until smooth and creamy.
4. **Assemble the salad**
In a large bowl, combine the cooked pasta, chopped egg whites, red onion, celery (if using), and deviled egg dressing. Gently stir until everything is well coated.
5. **Chill and serve**
Refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with extra paprika, chives, or fresh herbs if desired.
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### Tips for Success
* **Eggs:** Use well-cooked but not overdone eggs for the best texture.
* **Make Ahead:** This salad tastes even better after a few hours in the fridge.
* **Add-ins:** Try mixing in crumbled bacon, chopped pickles, or even a little hot sauce for a twist.
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### A Crowd-Pleasing Classic with a Twist
Deviled Egg Pasta Salad is the kind of dish that disappears fast. It’s familiar enough to please traditionalists, but unique enough to stand out at any table. Whether you’re serving it at a picnic or packing it for lunch, this creamy, tangy salad delivers comforting flavors with every bite.
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