Cook the pasta:
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.

Boil the eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and cover. Let sit for 10 to 12 minutes. Transfer to an ice bath, then peel once cool.

Make the dressing:
Slice the eggs in half and remove the yolks. Place yolks in a bowl and mash with a fork. Add mayonnaise, mustard, vinegar, sugar, salt, and pepper. Mix until smooth and creamy.

Combine the salad:
Chop the egg whites and add them to a large bowl with the cooled macaroni, celery, red onion, pickles, and olives. Pour the dressing over everything and stir gently until well combined.

Chill and serve:
Cover the salad and chill in the refrigerator for at least 1 hour before serving. Garnish with paprika and chopped chives if desired.