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

In a separate pot, place the eggs, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Then, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.

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

Add the cooked macaroni, chopped eggs, diced celery, sliced green onions, and sweet pickle relish to the bowl with the dressing. Gently fold the ingredients together until everything is evenly coated.

Taste and adjust seasoning if necessary, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Before serving, sprinkle a little extra paprika on top for garnish. Serve chilled.