Start by boiling a pot of salted water. Add the elbow macaroni and cook until al dente, typically around 8 minutes. Drain and rinse the pasta under cold water to cool it down and stop the cooking process.

While the pasta is cooking, peel and chop your hard-boiled eggs into nice, chunky pieces.

In a large bowl, whisk together the mayonnaise, yellow and Dijon mustards, apple cider vinegar, smoked paprika, salt, and pepper. Taste it as you go for adjustments.

Once the macaroni has cooled, add it to the bowl with the dressing. Fold in the chopped eggs, celery, red onion, and pickle relish gently.

Let the macaroni salad sit in the fridge for at least 30 minutes to allow flavors to meld. Before serving, give it a gentle stir and adjust seasoning if needed.