Cook macaroni in salted boiling water until al dente, about 8 minutes. Drain, rinse with cold water, and let cool.

In a large bowl, whisk together mayonnaise, mustard, relish, vinegar, paprika, salt, and pepper until smooth.

Add cooled pasta, chopped eggs, celery, and onion to the dressing. Fold gently until evenly coated, then cover and refrigerate at least 1 hour.

Stir the salad, taste for salt, transfer to a serving bowl, and sprinkle with extra smoked paprika right before serving.