Begin by boiling a large pot of water over high heat. Once it's at a rolling boil, add in your small pasta—either elbows or ditalini. Cook according to the package instructions until al dente, about 8-10 minutes. After cooking, drain the pasta in a colander and rinse it under cold water to cool completely, then transfer it to a large mixing bowl.

In a separate bowl, create your creamy dressing by combining mayonnaise, pickle juice, and Dijon mustard. Stir in diced hard-boiled eggs, finely chopped red onion, and both sweet and dill pickles. Sprinkle in garlic powder, paprika, salt, and pepper. Mix thoroughly until all ingredients are well-coated, then pour this delectable dressing over the cooled pasta and gently toss to combine every flavorful bite of your Deviled Egg Pasta Salad.

Once fully mixed, cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This chilling step allows the flavors in your Deviled Egg Pasta Salad to meld beautifully, enhancing the overall taste.

When you're ready to serve, take the salad out of the refrigerator. Give it a gentle stir to redistribute the dressing, then spoon it into a serving dish. For an eye-catching finish, garnish the top with a sprinkle of paprika and sliced green onions.