Begin by bringing a large pot of salted water to a rolling boil. Add macaroni pasta and cook according to the package directions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cool water to stop the cooking process.

While the pasta cools, take the peeled hard-boiled eggs and separate the yolks from the whites. In a mixing bowl, mash the yolks with a fork until crumbly. Chop the egg whites into small pieces and set them aside.

In a large mixing bowl, add the chopped egg whites, chopped red onion, finely chopped celery, and chopped green onion. Next, toss in the cooked chopped bacon. Stir everything together gently, allowing the flavors to blend harmoniously.

In a separate small bowl, combine mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper. Whisk the ingredients together until smooth and creamy.

Pour the dressing over the bowl of mixed ingredients, including the cooled pasta. Use a spatula to gently fold all the components together until everything is thoroughly coated in the dressing.

Transfer the pasta salad to a serving bowl and refrigerate for at least 30 minutes or up to 3 days. Before serving, garnish with a sprinkle of paprika and additional chopped green onions.