Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of small pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water. Transfer to a large mixing bowl.

In a medium mixing bowl, combine 3/4 cup of mayonnaise, 1 tablespoon of pickle juice, and 1 tablespoon of Dijon mustard, stirring until smooth and creamy.

To the bowl with your cooled pasta, add 6 diced hard-boiled eggs, 1/2 cup diced red onion, 1/3 cup chopped pickles, 1 teaspoon of garlic powder, and 1/2 teaspoon paprika. Season generously with salt and pepper to taste. Gently fold all ingredients with a spatula until everything is well combined.

Pour the creamy dressing mixture over the pasta and other ingredients. Carefully toss the salad until the dressing clings to every piece.

Cover your mixing bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 30 minutes.

When ready to serve, remove the salad from the refrigerator, give it a gentle stir, and garnish with additional paprika and sliced green onions.