Cook the macaroni pasta in salted boiling water until al dente, about 7-9 minutes. Drain and cool under cold water.

In a saucepan, cover eggs with cold water, bring to a boil, cover, and let sit for 11-13 minutes. Transfer to an ice bath to cool.

Peel eggs, separate yolks and whites, and chop the egg whites. Mash yolks in a large bowl and combine with cooled macaroni.

Chop red onion, celery, green onions, and bacon. Add to the egg and pasta mixture.

In a bowl, whisk together mayonnaise, mustard, vinegar, garlic, salt, and pepper until smooth.

Pour dressing over the pasta salad and fold gently until evenly coated.

Taste and adjust seasoning, then sprinkle with paprika and fresh herbs.

Cover and chill in the fridge for at least one hour before serving.