Cook elbow macaroni in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.

Boil eggs by covering them with cold water in a medium pot, bringing to a boil, then turning off and letting sit for 10-12 minutes. Cool in ice bath.

Prepare the dressing by combining mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper in a large bowl and whisking until smooth.

Chop cooled boiled eggs and add them to the dressing along with celery, red onion, and pickles. Fold gently to combine.

Fold the drained elbow macaroni into the egg mixture, ensuring not to over-mix.

Chill the salad in the refrigerator for at least 1 hour before serving, and consider garnishing with paprika when ready.