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

In a large mixing bowl, combine the chopped hard-boiled eggs, celery, red onion, and dill pickles.

Add the cooled macaroni to the bowl.

In a separate bowl, whisk together the mayonnaise, mustard, salt, and pepper.

Pour the dressing over the pasta and mix gently until well combined.

Transfer the pasta salad to a serving dish and sprinkle with paprika for garnish. Serve chilled or at room temperature.