Begin by bringing a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 7-9 minutes. Once cooked, drain the pasta in a colander and rinse with cold water to stop the cooking process and cool it down. Set aside to allow it to fully drain.

While the pasta cools, take your hard-boiled eggs and peel them carefully. Cut the eggs in half, separating the yolks from the whites. Place the yolks in a bowl and chop the whites into small, bite-sized pieces.

In the bowl containing the egg yolks, add a pinch of salt, black pepper, Dijon mustard, and mayonnaise. Using a fork, mash the yolks until they become a creamy paste, and then mix until smooth and well combined.

In a large mixing bowl, combine the cooked macaroni, chopped egg whites, and creamy dressing. Add in diced dill pickles, red onion, celery, black olives, and a sprinkle of smoked paprika. Gently fold all the ingredients together until everything is well-coated in the dressing.

Once well combined, you may taste and adjust the seasoning as needed. If you prefer a cooler salad, let it chill in the refrigerator for at least 30 minutes. Serve garnished with extra smoked paprika and fresh chives.