Cook the pasta according to the package directions, adding a generous tablespoon of salt to the water. Drain and rinse with cool 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 fine metal strainer into a large bowl. Mix in mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne pepper.

Add the drained pasta to the dressing and mix well. Stir in red onion, green onions, and egg whites. Garnish with additional green onions and paprika if desired. Serve immediately or refrigerate until ready.