Creating the Creamy Deviled Egg Macaroni Salad is simple if you follow these steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Boil the Eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let sit covered for 10-12 minutes. Then, transfer the eggs to an ice bath to cool.
3. Peel and Chop: Once cooled, peel the eggs and chop them into small pieces.
4. Prepare the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and black pepper. Mix well until smooth.
5. Combine Ingredients: Add the cooled macaroni, chopped eggs, green onions, and pickle relish (if using) to the dressing. Gently fold everything together until evenly coated.
6. Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
7. Taste and Adjust: Before serving, taste the salad and adjust the seasoning if necessary.
8. Garnish: Serve chilled, garnished with fresh parsley if desired.

Following these steps ensures a creamy and flavorful macaroni salad that will wow your guests!