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

While the pasta cooks, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain and run cold water over the eggs until cool. Peel and chop the eggs to your desired size.

In a small bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, celery salt, and pepper until smooth.

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

Serve immediately, or for best flavor, cover the bowl tightly and refrigerate for at least 2 hours to let the flavors meld.