Begin by boiling a large pot of salted water over high heat. Add 8 oz of macaroni pasta and cook according to package directions, typically 7-9 minutes, until al dente. Drain and rinse the pasta under cool water to stop the cooking process, then set it aside in a bowl to cool completely.

While the pasta cools, carefully peel and chop 4 hard-boiled eggs, separating the whites and yolks. Dice the egg whites and add them to the cooled macaroni. In a small bowl, mash the yolks with a fork until crumbly.

Finely chop ½ cup of celery, ¼ cup of red onion, and ¼ cup of green onion. Incorporate these chopped veggies along with 4 slices of crispy, chopped bacon into the macaroni and eggs. Toss gently to distribute evenly.

In a separate mixing bowl, whisk together ¾ cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of white wine vinegar, 1 minced garlic clove, and salt and pepper to taste. Aim for a smooth, creamy texture.

Pour the dressing over the pasta mixture and use a rubber spatula to carefully fold all ingredients together until thoroughly coated. Adjust seasonings as needed.

To finish, sprinkle chopped green onion and a dusting of paprika on top. Serve immediately or cover and refrigerate for up to three days.