Bring salted water to a boil, add 8 oz of small pasta, and cook for 8-10 minutes until al dente. Drain and rinse with cold water, then transfer to a mixing bowl.

In a medium bowl, combine 3/4 cup mayonnaise, 1 tbsp pickle juice, and 1 tbsp Dijon mustard. Whisk until smooth.

Chop 6 hard-boiled eggs, 1/2 cup red onion, and 1/3 cup pickles into bite-sized pieces. Add to the pasta bowl. Sprinkle in 1 tsp garlic powder and 1/2 tsp paprika, along with salt and pepper to taste. Pour dressing over and toss gently.

Cover the bowl and chill in the refrigerator for at least 30 minutes.

When ready to serve, stir, adjust seasoning if necessary, and garnish with paprika and sliced green onions.