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

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

In a large bowl, combine the cooled macaroni, chopped hard-boiled eggs, diced celery, diced red onion, and sweet pickle relish.

Pour the dressing over the macaroni mixture and gently stir until well combined.

Transfer the salad to a serving dish, sprinkle with paprika, and serve chilled or at room temperature.