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

In a separate pot, cover eggs with cold water. Bring to a boil, then turn off heat. Cover for 10-12 minutes. Transfer to an ice bath to cool before peeling and chopping.

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

Add chopped eggs, diced celery, red onion, dill pickles, and chives to the dressing. Gently fold together.

Fold in the cooled macaroni until evenly combined. Adjust seasoning as needed.

Cover and refrigerate for at least 1 hour before serving. Garnish with paprika before serving.