Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.

In a medium saucepan, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Transfer the eggs to an ice bath to cool, then peel and chop them.

In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, red onion, celery, garlic powder, paprika, salt, and pepper. Mix well.

Add the cooked macaroni and chopped eggs to the bowl. Gently fold everything together until well combined.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley if desired.