By Kevin Dundon
Cook the pasta as per pack instructions, then drain, rinse in cold water and refrigerate until ready to use.
In a second saucepan, bring some water to the boil and simmer the eggs for 8 minutes. Turn off the heat and pour cold water over the eggs. Once cooled, peel the eggs and remove the yolks of 6 eggs, set aside, then chop the remaining egg white to combine with the pasta. Slice the last 2 eggs in quarters to decorate the pasta. Set aside.
In a bowl, crush the reserved cooked egg yolk, adding the mayonnaise, mustard, vinegar, paprika, and sugar. Stir until combined and season with salt and pepper.
In a large bowl, combine the cooked pasta with the spring onions, celery, chopped egg white and combine with the mayonnaise mixture.
Season and transfer to a serving bowl, then garnish with the quartered eggs, sprinkle with an extra dusting of paprika and store in the fridge until ready to serve.