Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.

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

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

Pour the dressing over the pasta mixture and gently fold until everything is well coated.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional paprika if desired.