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

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

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

Taste and adjust seasoning if necessary. If the salad is too thick, you can add a little more mayonnaise or a splash of water to reach your desired consistency.

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

Before serving, sprinkle paprika on top for garnish. Serve chilled.