Deviled Egg Pasta Salad

Deviled Egg Pasta Salad
1 pound elbow macaroni
3 cups Miracle Whip or mayonnaise
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 to 1/2 cup dill pickle relish (depending on how pickle-y you like it)
Paprika
Cook pasta according to directions on box; drain. Rinse in cold water and drain again.  While pasta is cooking, whisk together Miracle Whip, mustard, vinegar, and salt and pepper.  Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary.  Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).