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Bring a large pot of lightly salted water to boil. Add the elbow macaroni and cook al dente according to package instructions. Drain the pasta well in a colander in the sink.
Meanwhile, peel and slice the eggs in half. Coarsely chop the whites. Add the egg yolks to a food processor with the mayo, Dijon mustard, apple cider vinegar, salt, and black pepper. Pulse the mixture several times until smooth and creamy.
In a large bowl, combine the cooked elbows, chopped egg whites, celery, and red onion. Spoon the dressing into the bowl and stir to combine. Season to taste with more salt and freshly ground black pepper.
Cover and refrigerate the salad for 1-2 hours. Before serving, add the bacon and stir to combine, reserving some bacon crumbles for the top, Garnish with the remaining bacon crumbles and sliced green onions.