Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package directions, about 7–9 minutes; drain and rinse under cold water to stop cooking.
Place hard-boiled eggs on a cutting board. Peel and separate the yolks from the whites. Chop the whites and set aside.
In a large bowl, mash the egg yolks with a fork until crumbly. Stir in mayonnaise, yellow mustard, and salt and pepper until smooth and well combined.
Add the drained macaroni, chopped egg whites, chopped dill pickles, finely chopped red onion, and finely chopped celery to the yolk mixture; fold gently until evenly coated.
Sprinkle paprika over the salad, mix gently to distribute, then cover and refrigerate for at least 1 hour to let the flavors meld before serving.
