1. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, then drain and rinse under cool water.

2. While pasta cooks, boil the eggs if not already cooked. Let them cool, peel, then separate yolks and whites.

3. In a medium bowl, mash egg yolks until smooth. Stir in mayonnaise, mustard, vinegar, paprika, salt, and pepper to create the deviled egg-style dressing.

4. Chop the egg whites and add them to a large mixing bowl with the cooled macaroni, green onions, and celery.

5. Pour the dressing over the salad and mix gently with a spatula until well combined.

6. Cover and refrigerate for at least 1 hour before serving.

7. Garnish with additional egg slices and a sprinkle of paprika before serving, if desired.