Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package directions until al dente. Drain and rinse briefly with cold water. Allow the pasta to cool completely.

Peel the hard-boiled eggs and chop them into small bite-size pieces.

In a large mixing bowl whisk together the mayonnaise, yellow mustard, Dijon mustard, pickle juice, apple cider vinegar, garlic powder, onion powder, salt, black pepper, and paprika until smooth.

Add the cooled pasta, chopped eggs, celery, red onion, and pickles to the bowl.

Gently fold everything together until the pasta is evenly coated in the dressing.

Cover the bowl and refrigerate for at least 1 hour before serving.

Before serving, sprinkle paprika and chopped chives over the top.