*Ingredients :

°6 boil egg
°8 ounces detalini, mini penne, or elbow macaroni
°¼ cup mayonnaise
°1/2 tablespoon Dijon mustard
°12 tsp white vinegar 
°1 garlic clove, finely minced or crushed until firm
°1/2 teaspoon kosher salt, adjust to taste
°¼ teaspoon smoked paprika
°Quarter of a tsp cayenne pepper
°22 tablespoons finely chopped red onion
°2 tablespoons green onion
°¼ cup cooked and crumbled bacon (optional)


Cook the pasta according to the directions on the package, adding a tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until pasta has cooled. While the pasta is cooking, peel the eggs and separate the yolk from the white.
Cut the egg whites and set them aside. Crush the yolks to a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to a bowl with the egg yolk. whisk to combine.
Add the cold pasta to the sauce in the bowl and toss to coat the pasta. Add red onions, green onions and egg whites. Stir until smooth. Garnish with green onions and sweet pepper, if desired. Serve immediately or cover and refrigerate until ready to serve.