Cook the pasta in a large pot of salted boiling water for 7-9 minutes until al dente, then drain and rinse under cold water.

Boil the eggs in a saucepan covered with water, bring to a gentle boil, turn off heat, cover and let sit for 10-12 minutes. Transfer to an ice bath.

Make the dressing by mixing together mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper in a large bowl.

Chop the boiled eggs and add them to the dressing with celery, red onion, and dill pickles. Gently fold to combine.

Fold the cooled macaroni into the egg mixture, ensuring everything is well coated.

Refrigerate the salad for at least 1 hour to allow flavors to meld.

Serve chilled, garnished with paprika and fresh chives or green onions.