Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water.

Peel the hard-boiled eggs and chop them into bite-sized pieces.

In a bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and well combined.

In a large mixing bowl, add the cooled elbow macaroni, chopped eggs, diced celery, and chopped green onions. Pour the dressing over the top and mix gently.

Add salt and pepper to taste, and sprinkle paprika over the top before serving.

For optimal flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving.