Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually about 8 to 10 minutes. Once cooked, drain the macaroni in a colander and rinse with cold water to cool it down. Set aside.

While the macaroni is cooking, place the eggs in a separate pot and cover them with water. Bring to a boil, then reduce the heat and let simmer for 9 to 12 minutes. Once cooked, transfer the eggs to an ice bath to cool for a few minutes before peeling.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and a pinch of salt and pepper. Whisk until smooth and well combined.

Once the eggs are peeled, chop them into small pieces and add them to the mixing bowl with the dressing.

Add the cooled macaroni, diced celery, diced red onion, sweet pickle relish, and fresh dill (if using) to the mixing bowl. Gently stir until all ingredients are well coated with the dressing.

Taste and adjust the seasoning with additional salt and pepper if needed.

Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve chilled, and enjoy the delightful flavors of Deviled Egg Macaroni Pasta Salad.