Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.

In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth.

Add the chopped hard-boiled eggs, cooked macaroni, green onions, celery, and pickles to the bowl. Gently fold the ingredients together until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, taste and adjust seasoning if necessary. Serve chilled or at room temperature.