Cook the elbow macaroni in salted boiling water until al dente, about 8–10 minutes. Drain and set aside to cool slightly.

Place the eggs in a pot covered with cold water. Bring to a boil, then remove from heat and let sit covered for 10–12 minutes. Cool in ice water before peeling.

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

Chop the boiled eggs into bite-sized pieces and fold them into the dressing along with chopped celery, red onion, and pickles.

Gently mix in the cooled macaroni until everything is evenly combined.

Cover and chill in the refrigerator for at least one hour, preferably overnight, before serving. Garnish with extra paprika before serving.