Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Peel 6 hard-boiled eggs. Chop 3 into small pieces, and separate the yolks from the whites of the remaining 3.

In a mixing bowl, combine the yolks with mayo, Dijon mustard, pickle juice, garlic powder, salt, and pepper. Mix until smooth.

In a large bowl, mix the cooled pasta, chopped egg pieces, diced egg whites, and red onion. Pour the dressing over and gently combine.

Transfer to a serving bowl, garnish with paprika and green onions. Chill for up to an hour before serving.