Bring a large pot of generously salted water to a boil. Add the macaroni and cook until al dente according to package directions, about 7-8 minutes. Drain in a colander, rinse under cold running water until cool, and let drain thoroughly.

While the pasta cooks, place the eggs in a small saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes. Drain and run cold water over the eggs for a few minutes until cool enough to handle. Peel and chop to your desired size.

In a small bowl or measuring cup, whisk together the mayonnaise, white vinegar, Dijon mustard, sugar, celery salt, and a few grinds of black pepper until smooth.

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

Serve immediately for a softer texture, or cover the bowl tightly and refrigerate for at least 2 hours to let the flavors meld. Stir before serving.