Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add in the elbow macaroni and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

In a spacious mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and a sprinkle of paprika, salt, and pepper. Whisk until smooth and creamy.

Finely dice the hard-boiled eggs and chopped red onion. Gently fold into the creamy dressing, maintaining the egg structure.

Once the dressing is ready, add the cooled elbow macaroni and use a spatula to mix everything together until evenly coated.

Taste the salad and adjust seasonings if necessary. Add salt, pepper, or paprika to punch up the flavor.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.

When ready to serve, garnish with chopped green onions and an extra sprinkle of paprika before serving chilled.