Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Set aside to cool completely.

While the pasta cooks, prepare the hard-boiled eggs. Place eggs in a saucepan and cover with cold water by one inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath immediately.

Peel the cooled eggs and chop them into bite-sized pieces.

In a large mixing bowl, combine mayonnaise, yellow mustard, Dijon mustard, white vinegar, salt, and black pepper. Whisk these ingredients together until smooth and creamy.

Add the cooled pasta to the bowl with the dressing. Toss everything together until the pasta is evenly coated.

Gently fold in the chopped eggs, diced celery, sliced green onions, and sweet pickle relish. Mix carefully to avoid breaking up the eggs too much.

Cover the bowl and refrigerate for at least two hours before serving.

Before serving, give the salad a good stir. Add more mayonnaise if it seems dry, and sprinkle generously with paprika.