Bring a large pot of salted water to a rolling boil. Add 2 cups of elbow macaroni and cook for 8-10 minutes until al dente. Drain and let cool.

In a medium pot, cover 4 large eggs with cold water and bring to a boil. Remove from heat and cover for 10-12 minutes. Transfer to an ice bath for 5 minutes to cool before peeling.

In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of yellow mustard, and 2 tablespoons of apple cider vinegar. Add 1 teaspoon of paprika, 1 tablespoon of sugar, and pinch of salt and black pepper. Mix until smooth.

Chop boiled eggs into small pieces and add to dressing. Fold in 1 cup of chopped celery, 1/4 cup of diced red onion, and 1/2 cup of dill pickles or relish. Mix until combined.

Add the cooled elbow macaroni to the salad mixture and fold gently to coat with the dressing.

Cover and refrigerate for at least 1 hour before serving. Stir gently and adjust seasonings as needed before serving.