Bring a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook according to package instructions until al dente, usually about 7-9 minutes. Drain and rinse under cold water. Set aside to cool.

In a medium saucepan, place cold large eggs and cover with water. Bring to a boil over medium-high heat, then remove from heat and let sit covered for 10-12 minutes. Transfer eggs to a bowl of ice water to cool.

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

Chop the cooled and peeled eggs and add to the bowl with the dressing. Fold in chopped celery, diced red onion, dill pickles (or relish), and chives, mixing gently.

Fold the cooled macaroni into the egg mixture, ensuring everything is well coated with the creamy dressing.

Cover and refrigerate the salad for at least 1 hour, allowing flavors to meld. Serve after gently stirring and optionally sprinkle with additional paprika.