Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, following package directions. Drain and rinse under cold water to cool and stop cooking. Set aside.

Peel the hard-boiled eggs. Separate yolks from whites. Chop the whites into bite-sized pieces and place in a large mixing bowl. Mash the yolks in a small bowl.

To the mashed yolks, add mayonnaise, yellow mustard, Dijon, vinegar, sugar, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning.

Add the cooled pasta, chopped egg whites, diced celery, diced onion, and sweet pickle relish to the bowl with the dressing. Toss gently to combine, adding extra mayo if needed for creaminess.

Cover and chill for at least 1 hour to let flavors meld. Before serving, sprinkle smoked paprika over the top and scatter chopped chives or parsley.