Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water to cool.

While the pasta cooks, prepare your hard-boiled eggs if you haven’t done so already. Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat, letting the eggs sit for 10-12 minutes. Cool, peel, and chop.

In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth and creamy.

Add the cooked pasta, chopped eggs, diced celery, green onions, and sweet pickle relish if using into the bowl with the dressing. Stir to combine until everything is well coated.

Taste for seasoning adjustments, then cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with a dusting of paprika if desired.