Making Deviled Egg Pasta Salad is a breeze if you follow these simple steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Eggs: Peel the hard-boiled eggs and chop them into small pieces. Place them in a large mixing bowl.
3. Make the Dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth and well combined.
4. Combine Ingredients: Add the cooked pasta, diced red onion, chopped celery, and green onions to the bowl with the chopped eggs.
5. Mix Well: Pour the dressing over the pasta and egg mixture. Gently fold everything together until the pasta and eggs are coated evenly.
6. Taste and Adjust: Taste the salad and adjust seasoning if necessary, adding more salt or pepper to your liking.
7. Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.
8. Garnish and Serve: Before serving, sprinkle with additional paprika and fresh parsley if desired.