Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process. Set aside and allow it to cool completely.
Peel the hard-boiled eggs and slice them in half. Carefully remove the yolks and place them in a small bowl.
Chop the egg whites into small pieces and add them to a large mixing bowl with the cooled pasta.
Add the chopped red onion and celery to the same bowl with the pasta and egg whites.
Using a fork, mash the egg yolks in the small bowl until they are crumbly and smooth.
Add the mayonnaise, mustard, ketchup, white vinegar, sugar, paprika, salt, and black pepper to the mashed yolks. Stir until the mixture becomes smooth and creamy.
Pour the dressing over the pasta mixture.
Gently toss everything together until the pasta, egg whites, and vegetables are evenly coated in the creamy dressing.
Cover the bowl and place it in the refrigerator for at least 1 hour to allow the flavors to blend and the salad to chill.
Before serving, give the salad a quick stir and adjust seasoning if needed.
Garnish with chopped green onions and a light sprinkle of paprika if desired.
Enjoy!
