Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 7-9 minutes. Drain and cool.

Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath, then peel and chop.

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

Combine Ingredients: Add chopped eggs, celery, onion, and pickles to the dressing. Fold in the macaroni until evenly coated.

Chill: Transfer the salad to an airtight container and refrigerate for at least 1 hour to allow flavors to meld.

Serve: Stir gently before serving and garnish with paprika. Serve chilled.