Begin by boiling the elbow macaroni in a large pot of salted water according to package directions, usually about 8-10 minutes until al dente. Drain the pasta in a colander and rinse with cold water. Set aside to cool.

Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let sit for 10-12 minutes.

Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half. Remove the yolks and place them into a mixing bowl; set the whites aside.

Mash the egg yolks with a fork and then add the mayonnaise, mustard, apple cider vinegar, onion powder, garlic powder, paprika, salt, and black pepper. Mix thoroughly until smooth.

Add the cooled macaroni to the egg mixture and stir to combine. Then fold in the chopped green onions, diced celery, and diced pickles.

Chop the egg whites and gently fold them into the pasta mixture. Adjust seasoning with more salt and pepper if needed.

Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.