In a large pot of salted boiling water, add your pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Make sure to stir occasionally to prevent sticking.

While the pasta is cooking, chop the hard-boiled eggs into bite-sized pieces. Set aside in a large mixing bowl.

In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, and onion powder. Whisk together until smooth and creamy. Taste and adjust seasoning with salt and pepper to your preference.

Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process and cool it down. Add the cooled pasta to the bowl with the chopped eggs.

Fold in the diced celery, red bell pepper, and chopped chives or green onions.

Pour the dressing over the pasta, eggs, and vegetables. Gently stir to combine everything, making sure all ingredients are coated in the dressing.

Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully.

When ready to serve, give the pasta salad a good stir. Garnish with additional paprika and a sprinkle of chives or green onions for a pop of color.