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

In a medium saucepan, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. 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, garlic powder, onion powder, salt, and pepper. Mix until smooth.

Add the cooked macaroni, chopped eggs, green onions, celery, and sweet pickle relish to the bowl. Stir gently until everything is well coated with the dressing.

Taste and adjust seasoning if necessary. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, sprinkle paprika on top for garnish.