Ingredients
4
cups cooked elbow macaroni pasta
1/2
cup mayonnaise
1/4
cup sour cream
1
tablespoon mustard
8
hard-cooked eggs, chopped
1
tablespoon white vinegar
1
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon paprika
1/4
cup diced dill pickles
Preparation
Place cooked pasta in large bowl.
Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
Gently stir in hard-cooked eggs.
Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.
