Place all 8 eggs in a single layer in a medium saucepan. Cover them with cold water by about one inch above the eggs. Set the pan over medium-high heat and bring the water to a full rolling boil.

Once boiling, remove the pan from the heat, cover it with a tight-fitting lid, and let the eggs sit for 12 minutes.

Transfer the eggs to a large bowl of ice water and let them sit for at least 10 minutes before peeling.

Separate the yolks from the whites and place all the yolks in a mixing bowl. Chop the egg whites into small pieces and set aside.

Bring a large pot of water to a boil and add the tablespoon of salt. Add the pasta and cook according to package directions until just al dente.

Drain the pasta and rinse under cold water for about 60 seconds. Spread the pasta on a baking sheet to cool completely.

Mash the egg yolks in a bowl until smooth. Add the mayonnaise and whisk until combined.

Stir in the mustard, apple cider vinegar, and sugar, followed by garlic powder, onion powder, smoked paprika, salt, and pepper. Optionally, add the pickle juice.

Taste and adjust seasoning as necessary.

Finely dice the celery and onion. If desired, soak the onion in cold water for 5 minutes.

Prepare the dill pickles and slice the chives.

Make sure the pasta is cool and well-drained before combining it in a mixing bowl.

Add the dressing to the pasta, tossing it gently to coat.

Fold in the diced celery, red onion, pickle relish, and sliced chives. Finally, add the chopped egg whites and fold them in gently.

Cover the salad and refrigerate for at least 30 minutes. If possible, chill for 1-2 hours for better flavor.

Before serving, stir the salad and taste again for seasoning. Dust the top with smoked paprika and garnish as desired.

Serve immediately or keep chilled until ready.