Cook the pasta according to the package instructions, adding a generous pinch of salt to the water. Drain and rinse in cold water. Peel the eggs and separate the yolks from the whites.

Chop the egg whites and set aside. Crush the yolks into a fine powder or press through a sieve into a large bowl. Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne pepper. Whisk to combine.

Add the cooled pasta, chopped red onion, green onions, and egg whites to the dressing. Stir to coat evenly. Garnish with extra green onions and paprika if desired. Serve immediately or refrigerate until ready.