Deviled Egg Macaroni Pasta Salad

I think I have just found the front runner for the next Choir BBQ.

Ingredients:

• 1/2 cup thinly sliced red onion
• 1/4 cup cider vinegar
• 1 teaspoon sugar
• 8 ounces large elbow macaroni
• 12 hard-cooked eggs
• 1/2 cup mayonnaise
• 3 tablespoons country Dijon-style mustard
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cracked black pepper
• 1/2 cup chopped sweet pickle
• 1 1/2 cups very thinly sliced celery
• Smoked paprika and/or pepper (optional)

Directions:

• In a small saucepan combine onion, vinegar and sugar. 
• Bring to a simmer, stirring occasionally. 
• Remove from heat; set aside.
• Meanwhile, cook macaroni according to package directions. 
• Drain and rinse well with cold water; set aside.
• Coarsely chop one egg; set aside. 
• Halve remaining eggs; separate yolks from whites. 
• Coarsely chop egg whites; set aside.
• For dressing, place yolks in a medium bowl; mash with a fork. 
• Add mayonnaise, mustard, and onion and vinegar mixture. 
• Gradually stir in 2 Tbsp. water, salt, paprika, and pepper; set aside.
• In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. 
• Top with reserved egg; sprinkle with additional smoked paprika and pepper. 
• Serve at once or cover and chill up to 6 hours.