Bring a large pot of water to a boil and add a generous pinch of salt. Add the pasta and cook until just al dente (usually 1–2 minutes less than package directions).

Drain the pasta and rinse under cold water until it’s cool to the touch to stop cooking. Shake off excess water.

If you haven’t already, hard-boil the eggs, cool them in an ice bath, peel, and chop coarsely.

In a bowl, whisk together the mayonnaise, Dijon mustard, vinegar, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.

In a large bowl, gently fold together the cooled pasta, chopped hard-boiled eggs, and sliced green onions.

Pour in the dressing and toss to coat evenly.

Transfer to a serving bowl, sprinkle with paprika, and chill for at least 30 minutes to let flavors meld. Serve cold or at cool room temperature.