Cook macaroni in boiling salted water until al dente; drain and rinse under cold running water until the starch is stabilized and the pasta is cool.

Separate the hard-boiled egg yolks from the whites; finely chop the whites and set aside.

In a small mixing bowl, pulverize the yolks with a fork and whisk together with mayonnaise, mustard, vinegar, and sugar until a smooth, homogenous dressing is achieved.

In a large chilled mixing bowl, combine the cooled macaroni, chopped egg whites, celery, red onion, and sweet relish.

Incorporate the yolk dressing into the pasta mixture using a folding motion until the macaroni is evenly coated.

Season the mixture with salt, pepper, and smoked paprika.

Transfer to a service vessel, garnish with sliced chives, and refrigerate at 40 degrees Fahrenheit for a minimum of 2 hours before service.