Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

Boil the Eggs: In a medium saucepan, add eggs and cover with cold water. Bring to a boil, then cover and remove from heat, letting sit for 12 minutes. Transfer to an ice bath for 5 minutes before peeling.

Prepare the Dressing: In a mixing bowl, mash the egg yolks and mix with Miracle Whip, sweet relish, apple cider vinegar, yellow mustard, salt, and black pepper until creamy.

Combine the Ingredients: In a serving bowl, combine the cooked macaroni, diced celery, green onions, red bell pepper, and chopped egg whites. Mix gently.

Fold in the Dressing: Pour the dressing over the salad and gently fold to coat the pasta and vegetables.

Chill the Salad: Cover and refrigerate for at least 1 hour to let flavors meld.

Garnish and Serve: Stir and sprinkle paprika on top before serving chilled.