Bring a large pot of salted water to a boil over medium-high heat. Add the elbow macaroni and cook according to the package directions for al dente pasta. Drain and set aside to cool.
Cut the hard-boiled eggs in half and remove the yolks. Place the yolks in a large mixing bowl and set the egg whites aside. Roughly chop the egg whites and set them aside.
Mash the egg yolks with a fork until creamy. Add mayonnaise, Dijon mustard, pickle juice, kosher salt, garlic powder, onion powder, and paprika to the bowl with the egg yolks, and whisk until smooth.
Add chopped celery, chopped pickles, chopped egg whites, and cooked elbow macaroni to the bowl and stir to combine. Season with salt and black pepper, to taste. Garnish with chopped chives. Store in the fridge until ready to serve.
