Start by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water, then set aside in a large bowl to cool.

While the pasta cools, place the hard-boiled eggs in a saucepan, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath for 5 minutes before peeling and chopping.

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

Fold in the chopped hard-boiled eggs, diced celery, minced red onion, pickles, and chives or green onions. Make sure everything is well coated.

Carefully add the cooled elbow macaroni to the mixture and gently fold until fully combined. Adjust seasoning with salt and pepper as needed.

Cover and refrigerate the salad for at least 1 hour to let the flavors meld. Stir before serving and optionally sprinkle extra paprika on top.