Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add 1 cup of elbow macaroni and cook until al dente, about 6-8 minutes. Drain and rinse with cold water.

In a saucepan, cover 4 eggs with cold water by an inch. Bring to a boil, remove from heat, cover, and let sit for 10-12 minutes. Shock in ice water to cool.

In a mixing bowl, combine ½ cup of mayonnaise, 1 tablespoon of yellow mustard, 1 tablespoon of apple cider vinegar, ½ teaspoon paprika, 1 teaspoon sugar, and salt and pepper to taste. Whisk until smooth.

Chop hard-boiled eggs and add to the dressing. Add 1 cup diced celery, ¼ cup finely chopped red onion, and ¼ cup chopped dill pickles. Gently mix until well-coated.

Fold in the cooled elbow macaroni gently to avoid mashing the eggs.

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

Gently stir and garnish with paprika before serving.