Fill a large pot with water, add salt, and bring to a boil. Stir in elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a saucepan, place eggs and cover with cold water. Bring to a boil, then cover and let sit for 10-12 minutes. Transfer to an ice bath to cool before peeling.

In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, and a sprinkle of salt and pepper. Mix until smooth.

Chop the cooled eggs and fold them into the dressing mixture along with diced celery, red onion, and dill pickles or relish.

Fold the cooled macaroni into the egg and dressing mixture until well combined.

Transfer the salad to a serving bowl, cover, and refrigerate for at least 1 hour.

Before serving, garnish with extra paprika and serve.