Place 12 large eggs in a pot and cover them with cold water, ensuring there’s at least an inch of water above the eggs. Bring the water to a rapid boil over medium-high heat, then cover the pot and turn off the heat. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to cool for about 5 minutes. Once cooled, peel and chop the eggs into small pieces.

In a large pot, bring salted water to a rolling boil and add 1 lb. of elbow macaroni. Cook the pasta until al dente, usually about 7-9 minutes. Once cooked, drain the macaroni and rinse it under cold water to stop the cooking process and cool it down. Set the macaroni aside in a large mixing bowl.

In a separate bowl, combine 1 cup of mayonnaise, ½ cup of sour cream (or plain Greek yogurt), ¼ cup of yellow mustard, 1 tablespoon of white vinegar, 2 teaspoons of sugar, 2 ½ teaspoons of kosher salt, ½ teaspoon of black pepper, and ½ teaspoon of paprika. Whisk these ingredients together until smooth and well blended, creating a creamy dressing that will enhance your Deviled Egg Macaroni Salad.

In the large bowl with the cooled macaroni, add the chopped eggs, ½ cup of chopped dill pickles, 3 chopped celery stalks, 1 chopped red bell pepper, ½ chopped red onion, and ¼ cup of chopped fresh chives. Pour the prepared dressing over the mixture and gently fold everything together until all ingredients are evenly coated. Be careful not to mash the eggs as you mix.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour before serving. This chilling time allows the flavors of the Deviled Egg Macaroni Salad to meld together beautifully, enhancing the taste. Stir the salad again before serving, and if it feels too thick, add a splash of milk to reach your desired consistency.