Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente (usually 8-10 minutes). Drain well and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl and let cool completely.

Prepare the hard-boiled eggs: While the pasta cooks, prepare your hard-boiled eggs if you haven't already. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Transfer to an ice bath to cool completely, then peel and chop into bite-sized pieces.

Make the creamy deviled dressing: In a medium bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon mustard, vinegar, sugar, garlic powder, and onion powder until smooth and well combined. Season with salt and pepper to taste. For extra tang, add a tablespoon of pickle juice instead of vinegar. For a bit of heat, add a dash of hot sauce or pinch of cayenne.

Combine salad components: Add the chopped hard-boiled eggs, diced celery, red onion, pickles, parsley, and chives to the cooled pasta in the large mixing bowl. Gently toss to distribute ingredients evenly throughout the pasta.

Dress and chill: Pour the creamy deviled dressing over the pasta mixture. Using a large spoon or spatula, gently fold everything together until all ingredients are evenly coated with the dressing. Be careful not to break up the egg pieces too much.

Final touches and serving: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld. Before serving, give the salad a gentle stir and transfer to a serving bowl. Sprinkle generously with paprika for that classic deviled egg appearance and garnish with additional fresh herbs if desired.