1. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, garlic powder, and onion powder. Stir until well combined.
3. Add the cooled macaroni to the bowl with the egg mixture. Gently fold until the macaroni is evenly coated with the dressing.
4. Season the salad with salt and pepper to taste.
5. Cover and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld.
6. Before serving, sprinkle the top of the salad with paprika and, if using, chopped fresh parsley.
