In a large pot, bring salted water to a rolling boil. Add elbow macaroni and cook for 7–9 minutes until al dente, stirring occasionally. Drain and let cool.

Place eggs in a saucepan, covering them with cold water. Bring to a boil, then cover and let sit for 10–12 minutes. Transfer eggs to ice water to cool before peeling.

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

Chop boiled eggs and fold them into the mayonnaise mixture. Add celery, red onion, and dill pickles, mixing until well combined.

Fold in the cooked macaroni until evenly coated with dressing. Adjust seasoning to taste.

Cover and refrigerate for at least 1 hour before serving. Garnish with paprika before serving.