Start by bringing a large pot of salted water to a rolling boil. Add the macaroni and cook according to the package instructions until al dente, usually about 7-9 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water until completely cool.

While the pasta is cooling, peel the hard-boiled eggs and carefully chop the whites into small pieces. In a separate bowl, mash the yolks using a fork until they resemble a smooth paste.

In a large mixing bowl, combine the cooled macaroni, chopped celery, diced red onion, sliced green onion, and cooked chopped bacon. Gently fold these ingredients together.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper until smooth and creamy.

Pour the creamy dressing over the pasta and vegetable mixture. Using a spatula, gently toss everything together until coated.

Before serving, taste your Creamy Deviled Egg Pasta Salad to check for seasoning. Add more salt, pepper, or a pinch of paprika if needed.

Chill the salad for at least 1 hour to allow the flavors to meld, then serve.