Cook the pasta to al dente based on the package instructions. Rinse with water to cool. Place in a large bowl and set aside.
Peel the hard boiled eggs. Separate the yolks from the egg whites and chop the egg whites.
Place the egg yolks in a mixing bowl and mash them with a fork until smooth.
Season with salt and pepper. Stir in Mayonnaise and dijon mustard.
Add the egg whites, red onions, celery, dill pickles to the large bowl with the macaroni. Stir to combine.
Pour the dressing mixture on top and stir to coat. Refrigerate for 2-3 hours before serving.
When serving, season the salad with paprika and cayenne pepper. Enjoy!
