Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooked pasta, chopped hard-boiled eggs, celery, red onion, and sweet pickle relish.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.

Pour the dressing over the pasta mixture and gently stir until everything is well coated. Garnish with paprika before serving.