Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 7-8 minutes. Drain and rinse under cold water.

Place large eggs in a saucepan and cover them with cold water. Bring to a boil, remove from heat, cover, and let sit for 10-12 minutes. Cool in an ice bath, then peel and chop.

In a mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth.

Gently fold the chopped eggs, diced celery, red onion, and dill pickles into the dressing.

Add the cooled macaroni to the mixture and gently toss until well-coated.

Cover and refrigerate for at least one hour before serving.

Before serving, sprinkle with paprika for garnish and serve chilled.