Begin by boiling a pot of salted water over high heat. Add 8 ounces of macaroni and cook according to package instructions, usually about 7-9 minutes, until the pasta is al dente. Once cooked, drain the pasta and rinse it under cool water to stop the cooking process. Transfer the macaroni to a large mixing bowl and let it cool while you prepare the other ingredients.

While the pasta cools, take 6 hard-boiled eggs and carefully peel them. Slice the eggs in half and gently separate the yolks from the whites. Chop the egg whites into small pieces and add them to the bowl with the macaroni. For the yolks, mash them in a separate bowl so they combine smoothly with the dressing later.

Now, finely chop 2 tablespoons each of celery and red onion, and add them to the bowl with the macaroni and chopped egg whites. Next, chop approximately ¼ cup of cooked bacon and fold it into the mixture, ensuring that the toppings are evenly distributed.

In a small mixing bowl, combine ¾ cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 teaspoon of white wine vinegar. Grate in 1 clove of garlic and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Whisk everything together until you achieve a smooth dressing.

Pour the dressing over the pasta salad mixture and gently fold everything together, ensuring that every ingredient is well coated. Taste the salad and adjust seasoning to your preference.

Finally, sprinkle some chopped green onions and a dash of paprika over the top as a garnish. Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld together.