Prep: Bring a large pot of heavily salted water to a boil. Add 2 cups elbow macaroni and cook until al dente. Drain, add a few ice cubes, and set aside in the colander to cool.
Peel the hard-boiled eggs. Cut them in half, remove the yolks, and place them in a mixing bowl. Chop the egg whites and set aside.
Mash the yolks with a fork until smooth. Stir in mayo, mustard, apple cider vinegar, smoked paprika, salt, black pepper, and finely diced white onion until well mixed.
Add half of the cooled macaroni to the bowl, along with the chopped egg whites, and fold until well coated. Once mixed, add the rest of the macaroni and toss gently until everything is evenly covered in the dressing.
Serve right away or chill before serving. Store in the fridge for up to 3 days.
