Bring a large pot of salted water to a boil. Add 1 pound of macaroni pasta and cook for 8-10 minutes until al dente. Drain and rinse under cool water.

Bring a small pot of water to a gentle boil and add 6 large eggs. Cook for 11-13 minutes, then transfer to an ice bath to cool. Peel, chop the whites, and mash the yolks.

In a mixing bowl, combine the cooked and cooled macaroni, chopped egg whites, mashed yolks, 1 cup chopped celery, 1/2 cup red onion, 1/4 cup green onions, and 3/4 cup crumbled bacon.

Whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons white wine vinegar, 1 clove grated garlic, and salt and pepper in a separate bowl.

Pour the dressing over the salad and mix gently until everything is well-coated. Adjust seasoning as needed.

Transfer to a serving dish and garnish with additional green onions and paprika. Serve immediately or refrigerate for up to 3 days.