Cook macaroni in boiling salted water for 8-10 minutes until al dente. Drain and rinse under cold water.

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

Fold the cooled macaroni into the dressing mixture. If using hard-boiled eggs, chop them and fold in.

Cover tightly and refrigerate for at least 1 hour, ideally overnight for flavors to meld.

Stir before serving and adjust seasoning. Sprinkle paprika on top for garnish.