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

Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and let sit for 10-12 minutes. Transfer to ice bath to cool, then chop.

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

Fold chopped boiled eggs into the dressing. Add celery, red onion, dill pickles, and chives. Stir well to combine.

Gently incorporate cooled macaroni into the salad mixture. Adjust seasoning as needed.

Cover and chill in the refrigerator for at least 1 hour to meld flavors.

Before serving, stir salad, transfer to a serving bowl, and garnish with paprika.