Begin by boiling 2 cups of water in a large pot. Add the macaroni and cook according to package instructions until al dente. Drain and set aside to cool.

Meanwhile, hard boil the eggs by placing them in a saucepan and covering them with water. Bring to a boil, then remove from heat and let sit for 12 minutes. Cool them in ice water, then peel and chop into small pieces.

In a large bowl, combine the mayonnaise, Dijon mustard, salt, and pepper. Mix until creamy and smooth.

Add the cooked macaroni, chopped eggs, celery, and pickles to the bowl with dressing. Toss until everything is well-coated.

Cover the salad and place it in the refrigerator for at least 30 minutes to allow the melded flavors to shine. When ready to serve, sprinkle paprika on top for an extra touch of flavor and color.