Making Creamy Deviled Egg Macaroni Salad is straightforward when you follow these clear steps:

1. Cook the Pasta: In a large pot, bring water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and let it cool.
2. Boil the Eggs: In another pot, place the eggs and cover them with cold water. Bring to a boil, then cover and remove from heat. Let sit for 9–12 minutes. Once cooked, cool in ice water.
3. Prepare the Dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper. Whisk until smooth and well-blended.
4. Chop the Ingredients: Peel the cooled eggs and chop them into small pieces. Add to the dressing mixture.
5. Combine Pasta and Dressing: In a large mixing bowl, combine the cooled pasta, chopped celery, diced red onion, and pickle (if using).
6. Mix Thoroughly: Pour the dressing over the pasta mixture and gently toss until evenly coated.
7. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or paprika as needed.
8. Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
9. Garnish: Before serving, sprinkle with additional paprika and fresh herbs if desired.

These steps will help you create a delightful dish that impresses everyone who tastes it.