Begin by boiling water in a large pot. Once boiling, add the elbow macaroni and cook according to package instructions until al dente, approximately 8-10 minutes. Drain the macaroni in a colander and rinse under cold water to cool. Set aside.

While the macaroni is cooking, place the eggs in a separate pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.

After 12 minutes, cool the eggs under cold running water. Once cool, peel and chop the eggs into small pieces.

In a mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, paprika, salt, and black pepper. Whisk until smooth.

In the bowl with the dressing, add the cooled macaroni, chopped eggs, diced celery, diced red onion, and diced pickles or relish. Gently fold all the ingredients together until evenly coated.

Taste the salad and adjust seasoning, adding more salt or pepper as needed.

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

Before serving, you can garnish with fresh chives or parsley if desired.