Hard Boil the Eggs: Place eggs in a large pot, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let the eggs sit for 12-14 minutes. Afterward, transfer the eggs to a bowl of ice water to cool. Peel and chop the eggs into small pieces.
Cook the Pasta: While the eggs are cooling, cook the pasta according to package instructions. Drain and rinse under cold water to cool it down. Set aside.
Prepare the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, white vinegar, sugar, garlic powder, paprika, salt, and pepper until smooth.
Assemble the Salad: Add the cooked pasta, chopped eggs, green onions (if using), celery, and relish (if using) to the bowl with the dressing. Stir until everything is evenly coated.
Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Garnish: Just before serving, sprinkle the salad with additional paprika and fresh herbs, if desired.
