Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7–8 minutes). Drain and rinse under cold water. Transfer to a large bowl.
In a separate medium bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth.
Add diced celery, red onion, sweet pickle relish, and chopped hard-boiled eggs to the pasta. Toss gently.
Pour the dressing over the pasta mixture and fold until everything is evenly coated.
Cover tightly and refrigerate for at least 2 hours or overnight.
Stir before serving. Adjust seasoning and add extra mayonnaise if needed. Garnish with a sprinkle of paprika.
