Bring a large pot of salted water to a boil. Add the farfalle or elbow macaroni and cook according to the package instructions until al dente. Drain the pasta, rinse it under cold water to stop the cooking process, and set aside to cool completely. I like to toss the drained pasta with a little bit of olive oil to prevent sticking, but that's optional.

Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the saucepan from the heat, cover, and let the eggs sit for 10 minutes. Transfer the eggs to an ice-water bath to cool completely. Once cooled, peel the eggs, then slice them in half. Separate the yolks into a small bowl, and reserve the whites for later.

Use a fork to mash the cooked egg yolks in a bowl. Stir in the mayonnaise, sour cream, Dijon mustard, white wine vinegar, and granulated sugar. Mix until the dressing is smooth and creamy. For extra tang, I sometimes add an extra splash of vinegar here.

Chop the reserved egg whites into bite-sized pieces. In a large bowl, combine the cooled pasta from Step 1, chopped egg whites from Step 2, chopped dill pickles, and chopped fresh chives. Mix gently to distribute everything evenly.

Gently fold the creamy yolk mixture from Step 3 into the bowl with the pasta and egg whites mixture from Step 4. Mix until all the pasta is evenly coated. Season the salad to taste with salt and black pepper. I find that tasting and adjusting the seasoning at this stage makes a big difference, so don't be shy with the pepper.

Cover the finished salad and refrigerate for at least an hour to allow the flavors to meld. Before serving, garnish with a sprinkle of paprika and some fresh dill for a colorful and fresh finish.