Start by bringing a large pot of salted water to a boil over medium-high heat. Add elbow macaroni and cook for about 7-8 minutes until al dente. Drain and set aside to cool slightly.

Place hard-boiled eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Cool in ice-water bath, then peel.

In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, and salt and pepper. Whisk until smooth and creamy.

Chop the hard-boiled eggs and gently fold them into the dressing. Add diced celery, red onion, and dill pickles or relish. Stir until evenly distributed.

Carefully fold in the cooled elbow macaroni until fully coated with the dressing.

Cover and refrigerate for at least 1 hour before serving. Garnish with extra paprika.