Instructions: Cook the pasta following the directions on the package, drain and place into a large bowl.

Stir together the mayonnaise, sour cream, eggs, lemon juice, mustard, salt and pepper into a medium size bowel. Spoon the dressing over the pasta, add the chicken and toss to blend well.

Cover and refrigerate until ready to serve up to 3 hours. Add more Mayo and sour cream just before serving if the salad is to dry. Slice a boiled egg over it and sprinkle with paprika.

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