Cook elbow macaroni in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Boil eggs in a saucepan covered with cold water. Bring to a rapid boil, cover, and let sit for 10-12 minutes. Cool in an ice bath, peel, and chop.

In a mixing bowl, whisk together mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper until smooth.

Gently fold in chopped eggs, celery, red onion, and dill pickles/relish into the dressing.

Fold the cooled macaroni into the salad mixture until well coated.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Stir gently before serving and garnish with extra paprika.