Fill a large pot with water, add salt, and bring to a boil. Add elbow macaroni and cook for 7-8 minutes until al dente. Drain and rinse under cold water to cool.

Place eggs in a medium saucepan, cover with cold water. Bring to a boil, then turn off the heat and let sit for 10-12 minutes. Transfer eggs to ice water to cool, then peel.

In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Mix until smooth and creamy.

Chop peeled eggs and fold into the dressing. Add chopped celery, red onion, and dill pickles or relish. Mix until well combined.

Add cooled macaroni to the mixing bowl and gently fold it into the salad, ensuring all pasta is coated with the dressing.

Transfer salad to a serving bowl, cover and refrigerate for at least 1 hour. Serve chilled and garnish with extra paprika.