Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your medium pasta shells or elbow macaroni and cook according to the package instructions until al dente, usually about 8–10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down.

While the pasta is cooking, fill a saucepan with water and gently place the eggs inside. Bring the water to a simmer and cook the eggs for about 11 minutes. After cooking, immediately transfer the eggs to an ice bath to cool. Once cooled, peel the eggs, slice them in half, and scoop the yolks into a mixing bowl, chopping the whites into small pieces.

In the bowl with the egg yolks, add mayonnaise, relish, Dijon mustard, paprika, dried dill, salt, and black pepper. Using a fork, mash the ingredients together until the mixture is smooth and creamy, ensuring all the flavors meld together beautifully.

In a large mixing bowl, combine the cooled pasta, chopped egg whites, diced red onion, and chopped celery. Toss these ingredients together gently to distribute evenly.

Now, fold the creamy dressing into the pasta and vegetable mixture. Gently mix until all the ingredients are coated.

Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.

When ready to serve, give the salad a gentle stir and adjust the seasoning if necessary. Before placing it on the table, garnish with extra fresh dill and a sprinkle of paprika.