Begin by bringing a large pot of salted water to a rolling boil. Add your choice of small pasta shapes, such as ditalini or elbow macaroni, cooking for about 8-10 minutes until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta cools, peel the hard-boiled eggs, discarding the shells. In a mixing bowl, chop the egg whites into small pieces and place them aside. Use a fork to crush the yolks finely, creating a smooth base for the dressing.

In the bowl with the pressed egg yolks, combine mayonnaise, mustard, vinegar, garlic powder, salt, paprika, and pepper. Stir well until the dressing is smooth and creamy, ensuring all ingredients are thoroughly mixed.

Add the cooled pasta into the dressing mixture, gently folding it until each piece of pasta is well-coated. Then, incorporate the chopped egg whites, red onions, and green onions or chives for added crunch and freshness.

Cover the bowl with plastic wrap and let the Deviled Eggs Pasta Salad chill in the refrigerator for at least 2 hours. Right before serving, garnish with additional green onions and a sprinkle of paprika.