Bring a large pot of water to boil on the stove. Add 2 tablespoons of salt and add the pasta.

Stir and cook until the pasta is al dente (or firm but done). Drain and run under cold water to cool down.

Peel the hard-boiled eggs if not already done.

Take 3 of the eggs and chop into small pieces. Place in a small bowl.

The other three eggs, slice in half and separate the yolks from the egg whites.

Dice the egg whites and add to the other chopped egg.

In a large bowl, place the 3 egg yolks. Smash with a fork into small pieces like you would do when making deviled egg filling.

Stir in the mayo, mustard, pickle juice, salt, and pepper. Combine and taste. Adjust the seasoning if you need to.

To the bowl with the dressing, toss in the cooled pasta, red onion, and chopped egg.

Toss to coat.

Sprinkle it with paprika and garnish with sliced green onions.