Creating Creamy Deviled Egg Macaroni Salad can be straightforward by following these simple steps:

1. Boil the Eggs: In a medium pot, place eggs and cover them with water. Bring to a boil. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes.
2. Cook the Macaroni: While the eggs are resting, cook elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool.
3. Prepare the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper until smooth.
4. Dice the Eggs: Once eggs are cooled, peel and chop them into small pieces. Add them to the bowl with the dressing.
5. Combine Ingredients: Add the cooked macaroni, diced celery, red onion, and sweet pickle relish to the dressing mixture. Stir gently until everything is evenly coated.
6. Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the salad chill.
7. Adjust Seasoning: Before serving, taste the salad and adjust seasoning as needed, adding more salt, pepper, or paprika for extra flavor if desired.
8. Garnish: If desired, sprinkle chopped fresh parsley on top for a pop of color before serving.

Following these steps will guide you through creating this delicious and comforting dish effortlessly.