Bring a large pot of salted water to a rolling boil. Add the macaroni pasta and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water.

Peel the hard-boiled eggs and chop them into bite-sized pieces.

In a mixing bowl, combine mayonnaise, Dijon mustard, minced garlic, and a splash of vinegar. Whisk until smooth.

In a large bowl, gently fold together the cooled pasta, chopped eggs, diced red onion, and crispy bacon. Pour the dressing and toss until evenly coated.

Cover and refrigerate for at least 30 minutes before serving. Garnish with paprika before serving.