Begin by bringing a large pot of water to a rolling boil. Add a generous amount of salt and then stir in the ditalini pasta. Cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water.

While the pasta is cooking, peel your hardboiled eggs, slice in half, and separate the yolks from the whites. Chopped egg whites are set aside for later.

Push the yolks through a strainer into a mixing bowl, whisk with mayonnaise, Dijon mustard, and vinegar or lemon juice until creamy. Add garlic, salt, paprika, and cayenne pepper.

Once cooled, stir the pasta into the dressing until coated, then fold in chopped egg whites, red onion, and green onions.

Transfer to a serving bowl, garnish with additional green onions and paprika. Serve immediately or refrigerate for 30 minutes.