Bring a large pot of salted boiling water to a boil and cook the elbow macaroni according to package directions until al dente. Drain, rinse under cold water until fully cooled, and set aside.

Place the eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat and let sit covered for 10–12 minutes. Transfer to an ice bath and peel once cooled.

In a large mixing bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, granulated sugar, garlic powder, onion powder, salt, and black pepper until smooth and creamy.

Add the cooled pasta to the dressing bowl and toss until every piece is well coated.

Slice 2 eggs in half and set aside for topping, then roughly chop the remaining 6 eggs into small bite-sized pieces and fold them into the pasta along with diced celery, diced red onion, dill pickle relish, and chopped fresh chives. Stir gently to combine without breaking up the eggs too much.

Taste and adjust seasoning by adding more salt, vinegar, or mustard to your preference.

Transfer to a serving dish, arrange the reserved egg halves on top, and dust generously with smoked paprika, then garnish with extra chives.

Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Serve cold.