Bring a large pot of salted water to a rolling boil. Add 8 ounces of macaroni and cook according to package instructions until al dente, typically around 7-9 minutes. Drain and rinse with cold water.

Peel hard-boiled eggs, chop the egg whites into small pieces, and mash the yolks until smooth and creamy.

Stir in 2 tablespoons each of finely chopped celery, chopped red onion, and chopped green onion into the pasta bowl. Fold in ¼ cup of cooked, chopped bacon.

In a small bowl, whisk together ¾ cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of white wine vinegar, and 1 clove of grated garlic. Season with ½ teaspoon of salt and ¼ teaspoon of pepper.

Spoon the prepared dressing over the pasta mixture, tossing gently until well coated. Adjust seasonings as needed.

Garnish with chopped green onions and a sprinkle of paprika. Serve immediately or refrigerate for at least an hour for optimal flavor.