Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 8 ounces of macaroni pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta thoroughly and rinse it under cold water to stop the cooking process.

While the pasta cools, peel your hard-boiled eggs and separate the whites from the yolks. Chop the egg whites into small pieces and place them in a large mixing bowl. In a separate bowl, mash the yolks with a fork until they are crumbly and fine.

Add the cooked pasta to the bowl with the egg whites and mashed yolks. Then, fold in 2 tablespoons each of finely chopped celery, chopped red onion, and chopped green onion, along with ¼ cup of cooked chopped bacon. Stir gently to combine.

In a separate mixing 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 the mixture with ½ teaspoon of salt and ¼ teaspoon of pepper.

Pour the prepared dressing over the pasta salad mixture. Use a large spoon or spatula to gently toss the salad until everything is well coated with the creamy dressing.

Once combined, transfer your Creamy Deviled Egg Pasta Salad to a serving bowl. Garnish it with a sprinkle of paprika and additional chopped green onions. Cover the salad and let it chill in the refrigerator for at least 1 hour before serving.