Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain well, then toss with a drizzle of olive oil to prevent sticking. Season lightly with salt and pepper.

Halve the hard-boiled eggs and separate the yolks from the whites. Set the yolks aside for the dressing. Finely chop the egg whites.

In a large mixing bowl, add the cooked macaroni, chopped egg whites, diced celery, red onion, and sliced chives.

In a food processor or blender, combine the reserved egg yolks, mayonnaise, sour cream, milk, Dijon mustard, vinegar, paprika, salt, and pepper. If desired, add A Rub or Creole Kick seasoning. Blend until smooth and creamy.

Pour the dressing over the pasta mixture and gently toss until evenly coated.

Transfer to a serving bowl and garnish with extra paprika and chives before serving. Chill before serving for best flavor.