Deviled egg macaroni salad

Bring 4 quarts of water to a boil; add salt and 1 lb elbow pasta and cook 8 minutes.

Drain and run the macaroni under cold water to stop the cooking; set aside.

In a separate pot bring water to a boil, add 12 eggs and cook 12 to 13 minutes.

Transfer the eggs to an ice-cold water bath, then peel.

Separate the yolks from the whites. Reserve 4 whole eggs' whites as halves; chop the rest of the whites into small pieces. Smash the yolks with a fork.

Mix the dressing: 1 cup sour cream, 1 cup mayo, pickled jalapeno juice, 2 tsp mustard, fresh dill, salt, black pepper and paprika. Taste and adjust salt and pepper.

Mix 5 tablespoons of the dressing into the yolks until creamy and fill the reserved egg whites for garnish (optional).

Add the macaroni to the dressing and mix; add celery, black olives, pickled jalapenos, green onion, the chopped egg whites and the rest of the yolk mixture. Mix together.

Refrigerate at least 10 minutes.

To serve, garnish with a little paprika and the deviled eggs.