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

In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, green onions, garlic powder, salt, and pepper. Mix until well combined.

Add the cooled macaroni to the egg mixture and stir gently until the pasta is evenly coated.

Taste and adjust seasoning if necessary.

Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, sprinkle paprika on top for garnish.