Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain in a colander and rinse under cold water to stop the cooking process. Set aside.

In a separate pot, place the eggs and cover them with water. Bring to a boil over high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to cool.

Once the eggs are cool, peel them and chop them into small pieces. You may also use an egg slicer to achieve a more uniform cut.

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until well combined.

Add the cooked macaroni to the mixing bowl, followed by the chopped eggs, diced celery, diced pickles, and chopped green onions. Gently fold the mixture until everything is well-coated.

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

Chill the Deviled Egg Macaroni Pasta Salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Garnish with fresh parsley before serving.