Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 oz of macaroni pasta and cook until al dente, usually around 7-9 minutes. Drain and rinse under cool water, then transfer to a bowl to cool.

Prepare the Eggs: Slice 4 hard-boiled eggs in half, separate the yolks from the whites. Chop the whites and mash the yolks in a bowl until crumbled.

Mix in Fresh Ingredients: Combine chopped egg whites, 2 tbsp finely chopped celery, 2 tbsp chopped red onion, 2 tbsp chopped green onion, and 1/4 cup cooked chopped bacon with cooled pasta.

Whisk the Dressing: In another bowl, whisk together 3/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp white wine vinegar, 1 clove grated garlic, 1/2 tsp salt, and 1/4 tsp pepper until creamy.

Combine Everything: Pour the dressing over the pasta and vegetables. Gently fold together until uniformly coated.

Adjust Seasoning and Garnish: Taste and adjust seasoning if necessary. Transfer salad to a serving dish, garnish with paprika and green onions.

Chill and Serve: Cover and chill for at least 1 hour or overnight. Stir gently before serving to enjoy fresh flavors.