Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and rinse with cold water to cool completely.

Slice the hard-boiled eggs in half. Remove the yolks and place them in a bowl

Chop the egg whites and set aside

Make the Deviled Egg Dressing: Take half of the yolks and mash until smooth. Add in the mayonnaise, mustard, pickle juice, paprika, and salt and pepper.

Mix until creamy and smooth. Taste and adjust as needed (more mustard for tang, more mayo for creaminess).

In a large bowl, combine: Cooled pasta, chopped egg whites, remaining yolks (crumbled for texture), diced celery and red onion.

Pour the dressing over the salad and gently stir until everything is well coated. Cover and refrigerate for at least 1–2 hours (overnight is even better!).

Sprinkle with extra paprika before serving for that classic deviled egg look.