In a small saucepan, combine the onion, vinegar, and sugar and bring to a simmer, stirring often, for about 2-3 minutes

Remove the onion from the pan and fill it with water to cook the noodles as directed, rinsing the noodles when they are done

Meanwhile, coarsely chop one egg

Separate the white from the yolks on the remaining 5 eggs

Place the yolks aside and coarsely chop the egg whites

Make the dressing by mashing the egg yolks in a small bowl and adding the mayonnaise, dijon mustard, and paprika

If the dressing is too thick, add up to 2 tbsp of water

Taste and add salt and pepper if desired

In a large bowl, toss the egg whites with the cooked macaroni noodles and fold in the dressing

Top with reserved egg and garnish with green onion if desired