Cook the macaroni pasta according to package instructions. Drain and rinse under cold water to cool.
Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 10 minutes. Transfer eggs to an ice bath to cool, then peel and chop.
In a skillet over medium heat, cook the bacon until crispy. Remove from skillet and drain on paper towels. Once cool, crumble the bacon.
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper.
Add the cooked macaroni, chopped eggs, crumbled bacon, sliced green onions, and chopped parsley to the bowl. Toss to combine.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Variations & Tips
For a healthier twist, substitute Greek yogurt for half of the mayonnaise. You can also add diced celery or bell peppers for extra crunch and color. If you prefer a spicier kick, try adding a dash of hot sauce or a pinch of cayenne pepper to the dressing. For a vegetarian version, omit the bacon and consider adding smoked paprika to retain that smoky flavor.
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