Deviled Egg Pasta Salad

Instructions

1. Place the eggs in a medium saucepan and fill with cool water to ½-inch above the eggs. Bring water to a rolling boil over high heat. Cover and remove from the heat. Let stand covered for 17 minutes.
2. Meanwhile, prepare a bowl of ice water. Once the eggs have rested, transfer to the ice water to cool for 5 minutes. Once cool, peel the eggs.
3. While the eggs are cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions. Drain and run under cold water to cool.
4. Whisk together mayonnaise, sour cream, relish, mustard, vinegar, and salt in a small bowl. Set aside.
5. Cut 4 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining 2 eggs.
6. In a large mixing bowl combine the chopped eggs, celery, onion, pickles, and cooled pasta.
7. Pour the dressing over the pasta and stir to combine. Refrigerate at least 1 hour before serving. Season with additional salt and pepper to taste.