Cook the pasta in salted water until al dente, about 8-10 minutes, then drain and let cool.

Boil the eggs covered with cold water, bring to a boil, leave covered for 10-12 minutes, then cool in an ice bath.

In a mixing bowl, combine mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper; whisk until smooth.

Chop the boiled eggs and fold into the dressing with chopped celery, red onion, pickles, and chives.

Gently fold the pasta into the egg mixture until well coated, adjusting seasoning if necessary.

Cover and refrigerate for at least 1 hour before serving, garnishing with paprika.