Bring a large pot of salted water to a vigorous boil. Add the elbow macaroni and cook for 7-9 minutes until al dente. Drain and rinse under cold water.

In a medium saucepan, cover the eggs with cold water. Bring to a boil, turn off heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool.

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

Chop the cooled eggs into bite-sized pieces. Dice celery and red onion, then add to the dressing along with dill pickles or relish.

Fold the drained macaroni into the mixing bowl with the egg mixture and vegetables. Mix gently to combine without breaking the eggs.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving. Garnish with paprika.