Begin by bringing a large pot of salted water to a rapid boil. Once boiling, add the macaroni pasta and cook according to the package directions for 8–10 minutes, until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside to cool.

While the pasta cools, peel the hard-boiled eggs and separate the whites from the yolks. Roughly chop the egg whites and set aside in a large mixing bowl. Keep the chopped egg whites and yolks separate.

In the large bowl containing the chopped egg whites, add the cooled macaroni pasta. Gently mix to combine.

Stir in the finely chopped celery, red onion, green onion, and cooked chopped bacon into the pasta mixture.

In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper until smooth.

Pour the prepared dressing over the pasta salad mixture and gently toss until everything is well coated.

Once combined, taste and adjust seasoning with additional salt, pepper, or vinegar if needed.

Transfer the salad to a serving bowl, and garnish with chopped green onions and paprika. Serve or chill in the refrigerator for up to 3 days.