Cook the pasta according to al-dente package directions. Then drain and allow it to cool.

While the pasta cooks, peel the hard-boiled eggs. Separate the yolks from the whites and add the yolks to a medium bowl.

Use a fork to mash up the yolks until they are finely crumbled.

Add the mayo, vinegar, mustard, celery seed, salt, pepper and ¼ teaspoon paprika and mix until well-combined. Set aside.

Add the cooled pasta to a large bowl.

Chop the egg whites and add them to the bowl.

Add the chopped pickles.

Add the dressing to the large bowl and mix well to combine.

Serve immediately or refrigerate until ready to serve.