Heat water to boil pasta in a large pot or Dutch oven. Bring to a rolling boil and salt well.
Cook pasta until fully done, going 1 minute longer than al dente. Drain and rinse with cold water to stop the cooking process.
Drain well and refrigerate for 30 minutes.
Cut hard boiled eggs in half, removing yolks and setting whites aside.
Using a grate or fork, mash egg yolks in a small bowl until smooth.
Slowly add mayonnaise, then white vinegar, Dijon mustard, ground white pepper, Kosher salt, smoked paprika and garlic powder.
Chop egg whites until small pieces.
In a large mixing bowl, combine chilled pasta egg yolk mixture, chopped egg whites, and minced carrot, celery, red onion, red bell pepper and chives.
Toss until just mixed, do not stir.
Top with additional smoked paprika.
Cover and chill until ready to serve.
If you've tried this recipe, come back and let us know how it was!
*If you are using leftover hard boiled eggs, can use any number, just spoon the deviled egg filling into the dish and compensate with additional hard boiled egg yolk and mayonnaise until you have approximately 1 1/2 cups creamy base.