1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta down. Set aside.
2. While the pasta is cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10 minutes. Then, transfer the eggs to a bowl of ice water to cool completely. Peel the eggs once cooled and chop them finely.
3. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Whisk until smooth and well blended. This dressing is inspired by the classic deviled egg filling—creamy, tangy, and slightly smoky.
4. Add the cooked pasta, chopped eggs, celery, and chives to the bowl with the dressing. Gently fold everything together until the pasta and eggs are evenly coated. I find that using a rubber spatula helps keep the pasta from breaking apart.
5. Adjust seasoning to taste—add more salt, pepper, or a dash of hot sauce if you like a little heat. Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld. This step is key; I often make it a few hours ahead to let the flavors really develop, just like my grandma used to do.
6. Before serving, give it a gentle toss and garnish with extra chives or green onions for a fresh pop of color and flavor. Serve chilled or at room temperature.

Throughout my years of cooking, I’ve learned that patience and tasting as you go make all the difference. This salad is forgiving, so feel free to tweak ingredients to suit your taste or what you have on hand. It’s the kind of dish that rewards a little personal touch.