Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.

In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until smooth.

In a large bowl, combine the cooked pasta, chopped hard-boiled eggs, diced celery, red onion, and sweet pickle relish.

Pour the dressing over the pasta mixture and stir gently to combine.

Garnish with chopped chives and additional paprika if desired. Serve chilled or at room temperature.