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

In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix until smooth and well combined.

Add the chopped hard-boiled eggs, cooled macaroni, celery, green onions, and sweet pickle relish into the dressing. Gently fold everything together until the pasta and eggs are well coated.

Taste and adjust seasoning as desired, adding more salt or pepper if necessary.

Chill in the refrigerator for at least 1 hour to let the flavors meld together.

Before serving, garnish with a sprinkle of paprika for a pop of color.