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If cooking hard-boiled eggs, see our tutorial here. Boil, cool, and peel the eggs for the recipe.
Set a large pot of salted water on the stovetop and bring to a boil. Cook the pasta according to the package instructions. Then drain the pasta in a colander and rinse it under cool water. Drain well, then place the pasta in a large salad bowl.
Meanwhile, chop the hard-boiled eggs into ¼ inch pieces. Then dice the celery, onion, and chop the fresh dill.
Add the mayonnaise, chopped hard-boiled eggs, celery, and onion to the bowl. Stir well to coat the pasta on all sides and break up the egg yolks.
Add in the pickle relish, Dijon mustard, dill, and smoked paprika. Stir again to continue breaking up the eggs to create a creamy “deviled egg filling” sauce. Taste the pasta salad, then salt and pepper as needed. If using chopped bacon, stir in at this time, or you can save it for a garnish on top.
Cover and refrigerate until ready to serve. Garnish with extra fresh dill, a sprinkle of paprika, and chopped bacon.