Bring a large pot of salted water to a boil, add elbow macaroni, cook for 7-8 minutes until al dente, drain, and rinse with cold water.

In a mixing bowl, combine mayonnaise, sweet pickle relish, celery, onion, apple cider vinegar, and yellow mustard. Whisk until smooth and season with salt and pepper.

Gently fold the cooled macaroni into the dressing until evenly coated. If using, fold in hard-boiled eggs cautiously.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Check seasoning before serving; garnish with paprika and serve cold with grilled meats.