Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook until al dente, following the package directions. Drain the pasta in a colander, rinse thoroughly under cold running water, and let it drain well while you prepare the other ingredients.

While the pasta cooks, place the eggs in a small saucepan and cover them with cold water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for exactly 10 minutes. Drain the eggs and run them under cold water for a few minutes to cool. Once cool enough to handle, peel the eggs and chop them to your desired size.

In a small bowl or liquid measuring cup, whisk together the mayonnaise, white vinegar, Dijon mustard, sugar, celery salt, and black pepper until smooth and well combined. Set the dressing aside.

In a large mixing bowl, combine the cooled, drained macaroni with the chopped eggs, pickles, celery, and red onion. Pour the dressing over the top and toss gently until everything is evenly coated.

For the best flavor, cover the bowl tightly and refrigerate for at least 2 hours before serving. You can also serve it right away if you prefer, but the flavors meld beautifully after a chill. Stir once more before serving.