Begin by boiling a large pot of salted water. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

While the pasta is cooking, peel and chop the hard-boiled eggs into small pieces. Set aside.

In a mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar, paprika, salt, and pepper. Whisk until smooth and well-blended.

In a large bowl, add the cooled macaroni, chopped eggs, diced celery, and chopped green onions. Pour the dressing over the mixture and gently toss until everything is well coated.

For the best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Optional: Before serving, sprinkle with extra paprika or a few additional green onions for a pop of color.