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

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 cold water. Once cooled, peel and chop the eggs.

In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth.

Add the cooled macaroni, chopped eggs, celery, red onion, pickle relish, and green onions to the bowl. Stir gently until everything is well combined.

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