Begin by bringing a large pot of water to a rolling boil. Once boiling, add a generous amount of kosher salt and toss in your chosen small pasta. Cook until al dente, typically around 8-10 minutes, then drain and rinse under cold water.

Place cold eggs in a saucepan, cover them with water by about an inch. Bring to a brisk boil over medium-high heat, then cover and remove from heat. Let sit for 10 minutes before transferring to an ice bath to cool, then peel, chop the whites, and crush the yolks.

In the bowl with crushed yolks, add mayonnaise, mustard, vinegar, minced garlic, salt, and paprika. Whisk to combine until smooth and creamy.

Gently fold in cooled pasta, egg whites, red onion, and green onions until well coated.

Transfer mixture to a serving dish, cover tightly, and chill in the refrigerator for at least 2 hours.

Remove from refrigerator, stir gently, and garnish with additional green onions and paprika before serving.