Bring a large pot of salted water to a boil and add 8 ounces of macaroni pasta. Cook according to package instructions, usually about 7-9 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water for about a minute to stop the cooking process and cool it down.

While the pasta is cooking, peel 4 hard-boiled eggs and separate the yolks from the whites. In a mixing bowl, mash the yolks with a fork until they are a fine crumble. Chop the egg whites into small pieces and set them aside.

In a large mixing bowl, combine the cooked macaroni with the chopped egg whites. Add the mashed yolks to the same bowl, mixing until evenly distributed.

Stir in 2 tablespoons each of finely chopped celery, red onion, and green onion, along with ¼ cup of cooked, chopped bacon. Gently fold the mixture.

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

Pour the prepared dressing over the pasta salad mixture and gently stir until well-coated.

Cover and refrigerate for at least 1 hour. Just before serving, garnish with chopped green onions and paprika.