Begin by boiling a large pot of salted water over high heat. Once boiling, add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water, then set aside to cool.

In a separate pot, place the eggs and cover them with cold water by an inch. Bring to a rolling boil, then remove from heat and cover. Let sit for 10-12 minutes, then cool in ice water for 5 minutes before peeling.

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

Chop the cooled eggs and add to the dressing. Fold in the chopped celery, red onion, and dill pickles. Mix gently to ensure everything is coated.

Fold the cooked macaroni into the mixture. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour to meld flavors.

Before serving, give the salad a gentle stir and garnish with a sprinkle of paprika. Serve chilled alongside BBQ dishes or sandwiches.