Deviled Egg Pasta Salad

Ingredients

• 6 hardboiled eggs
• 8 ounces spiral Rotini
• 1 cup mayonnaise
• 1 1/2 Tbsp brown mustard
• 1 tsp pickle juice
• ¼ tsp garlic powder
• 1/2 tsp kosher salt, adjust to taste
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper
• 1/3 cup onion, finely chopped
• 1/4 cup cooked and crumbled bacon (Optional)
• 1/2 cup chopped celery
• 1/2 finely chopped pickles

Instructions

1. Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.
2. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, pickle juice, garlic powder, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
3. Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add onion and egg whites. Stir to combine. Top with chopped celery, pickles and chopped bacon (optional). Serve immediately or cover and refrigerate until ready to serve.