In a small saucepan, combine finely chopped red onion, 1 tablespoon of apple cider vinegar, and 1 teaspoon of sugar over medium heat. Stir frequently and let simmer for about 2–3 minutes until the onions become soft and translucent. Once done, remove the pan from heat and set it aside to cool slightly while you move on to the next step.

Fill the same saucepan with water and bring it to a rolling boil. Add 8 ounces of elbow macaroni noodles and cook according to package instructions, usually around 8–10 minutes, until al dente. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and prevent sticking, then set them aside to cool.

While the pasta is cooking, take 6 hard-boiled eggs. Coarsely chop one egg and set it aside for garnishing. Carefully separate the yolks from the remaining five eggs and place the yolks in a mixing bowl. Coarsely chop the egg whites and set aside to incorporate later into the deviled egg pasta salad.

In the bowl with the egg yolks, mash them with a fork until smooth. Mix in ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, and ½ teaspoon of paprika. Stir until fully combined. If the mixture is too thick, add a tablespoon or two of water to reach your desired creamy consistency.

In a large mixing bowl, combine the chopped egg whites and the cooled macaroni. Gently fold in the prepared dressing, ensuring all the pasta is coated evenly and the ingredients are well distributed, creating a cohesive mixture that highlights the flavors of your deviled egg pasta salad.

Transfer the deviled egg pasta salad to a serving dish and top with the reserved chopped egg. For an extra touch of color and flavor, garnish with thinly sliced green onions if desired. Serve immediately for the best taste or chill in the refrigerator for an hour before serving to let the flavors meld beautifully.