In a large pot, bring salted water to a boil. Add elbow macaroni and cook for 7-9 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, drain the pasta and set it aside to cool slightly.

Place eggs in a saucepan and cover them with cold water, ensuring they are submerged. Bring the water to a boil, then turn off the heat and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath to cool for about 5 minutes.

In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and pepper. Whisk everything together until it forms a smooth, creamy dressing.

Roughly chop the cooled eggs and gently fold them into the dressing. Next, add the diced celery, red onion, dill pickles, and chives to the bowl. Mix everything until well combined.

Carefully incorporate the cooled elbow macaroni into the egg and dressing mixture. Use a folding motion to ensure the pasta is evenly coated.

Cover the bowl with plastic wrap and refrigerate the Deviled Egg Macaroni Salad for at least 1 hour.