Cook the pasta according to the package instructions, adding a generous amount of salt to the boiling water. Drain and rinse with 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 fine sieve into a large mixing bowl. Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne pepper. Whisk until well combined.

Add the cooled pasta to the dressing. Mix in the red onion, green onions, and egg whites. Gently fold in the crumbled bacon if using. Garnish with additional green onions and paprika. Serve immediately or refrigerate until ready.