Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Eggs
Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to cool. Once cooled, peel the eggs. Separate the yolks from the whites. Mash the yolks in a large mixing bowl until smooth. Chop the egg whites and set aside.

Make the Dressing
To the mashed yolks, add mayonnaise, yellow mustard, sweet pickle relish, smoked paprika, salt, and black pepper. Mix until smooth and creamy. If the dressing is too thick, add a splash of pickle juice or milk to reach desired consistency.

Combine Ingredients
In the bowl with the dressing, add the cooked macaroni, chopped egg whites, diced celery, and chopped onion. Gently fold until all ingredients are well coated.

Chill and Serve
Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with a sprinkle of smoked paprika.