1. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a separate pot, place the eggs and cover them with water. Bring to a boil, then remove from heat and let sit for 10 minutes. Transfer the eggs to an ice bath to cool, then peel and chop.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth.
4. Add the cooked macaroni, chopped eggs, green onions, celery, and dill pickles to the dressing. Stir until everything is well coated.
5. If you’re feeling adventurous, add a dash of hot sauce for a spicy twist.
6. Cover and refrigerate for at least an hour to let the flavors meld together. Serve chilled.

Pro tip from my kitchen: chilling the salad not only enhances the flavors but also thickens the dressing to a deliciously creamy texture.