In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside to cool.

While the macaroni is cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and chop them roughly.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, chopped red onion, and diced celery. Mix well.

Add the cooked macaroni and chopped eggs to the mixture. Stir gently to combine, being careful not to mash the eggs.

Season with salt and pepper to taste. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Before serving, sprinkle the top with paprika and garnish with fresh parsley if desired.