In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and rinse with cold water to cool.

Place large free-range eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Transfer to ice water to cool before peeling.

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

Peel and chop the cooled eggs. Add to the dressing along with diced celery, red onion, dill pickles, and chives or green onions. Stir gently to combine.

Fold the cooled macaroni into the mixture. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour.

Before serving, give the salad a gentle stir and garnish with extra paprika. Serve chilled.