Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

In a medium saucepan, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Drain and cool the eggs in ice water. Once cooled, peel and chop the eggs.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, red onion, celery, garlic powder, salt, and pepper. Mix well until smooth.

Add the cooked macaroni and chopped eggs to the bowl. Gently fold the ingredients together until everything is well coated.

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

Before serving, sprinkle paprika on top for garnish.