Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add 8 ounces of macaroni pasta and cook according to the package directions until al dente, usually about 7-9 minutes. Drain the pasta, then rinse it briefly with cool water to stop the cooking process and prevent sticking. Transfer the cooled pasta to a spacious mixing bowl.

While the pasta cooks, peel and chop 6 hard boiled eggs, separating the whites and yolks. Add the chopped egg whites to the bowl with the macaroni. In a separate bowl, mash the yolks with a fork until they are crumbly, then set them aside.

Add 2 tablespoons of finely chopped celery, 2 tablespoons of chopped red onion, and 2 tablespoons of chopped green onion to the bowl with the macaroni and egg whites. For an extra layer of flavor, mix in ¼ cup of cooked and chopped bacon. Stir gently to combine.

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

Pour the dressing over the macaroni and vegetable mixture, using a spatula to gently fold everything together until coated. Adjust seasoning with salt or pepper to taste.

Once combined, cover the bowl and refrigerate for at least 1 hour, or up to 3 days. Before serving, give it a good stir, garnish with additional chopped green onion and a sprinkle of paprika.