Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7–9 minutes. Drain and rinse under cold water to cool.

In another pot, boil water and add hard-boiled eggs. Boil for 12 minutes, then cool in an ice bath. Peel and chop eggs, separating yolks from two.

In a mixing bowl, combine mayonnaise, mustard, vinegar, and mashed yolks. Mix until smooth. Season with salt and black pepper.

Fold cooled macaroni into the dressing. Add diced celery, chopped red onion, and egg pieces. Mix gently.

Transfer to a serving dish, sprinkle with smoked paprika, cover, and refrigerate for at least one hour.