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

In a large mixing bowl, whisk together mayonnaise, sweet pickle relish, celery, and onion until creamy. Stir in apple cider vinegar and yellow mustard, then season with salt and pepper.

Fold the drained macaroni into the dressing, coating well. If using, gently add hard-boiled eggs.

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

Before serving, stir gently, check seasoning, and adjust if necessary. Garnish with paprika before serving.