Cook the macaroni in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water to cool.

Boil the eggs in a saucepan covered with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, cool in an ice bath.

Prepare the dressing by whisking together mayo, mustard, vinegar, paprika, sugar, salt, and pepper until smooth.

Chop the cooled eggs and finely chop celery, red onion, and pickles.

In the bowl with the dressing, fold in the chopped ingredients and cooled macaroni until evenly coated.

Cover and refrigerate for at least 1 hour before serving, garnishing with paprika or herbs.