Cook the elbow macaroni in a large pot of salted boiling water according to package instructions for about 8–10 minutes, then drain and rinse under cold water.

Boil eggs covered in cold water; bring to a boil, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath.

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

Chop the cooled eggs and fold them into the dressing with celery, red onion, and pickles, mixing carefully.

Add the cooled macaroni to the mixture and fold until evenly distributed without mashing the eggs.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, stir the salad and garnish with paprika and chopped chives or green onions.