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

In a saucepan, place the eggs and cover them with water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth.

Add the cooled macaroni, chopped eggs, celery, red onion, and sweet pickles to the bowl. Stir gently until everything is well coated with the dressing.

Taste and adjust seasoning if necessary. If desired, fold in fresh parsley for added flavor.

Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.