1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7–8 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool.

2. While pasta cooks, place eggs in a saucepan and cover with water. Bring to a gentle boil, cover, remove from heat, and let stand for 10–12 minutes. Transfer eggs to an ice bath, peel, and chop.

3. In a large bowl, mash 4 of the hard-boiled yolks with mayonnaise, Dijon mustard, sweet pickle relish, and apple cider vinegar until smooth and creamy.

4. Add the cooled macaroni, all chopped eggs (whites and remaining yolks), red onion, celery, and parsley to the bowl. Gently fold everything together until well combined.

5. Season with salt and black pepper to taste. Cover and refrigerate for at least 1 hour to let flavors blend.

6. Before serving, sprinkle with paprika and additional parsley for garnish. Serve chilled.