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Bring a big ol’ pot of salted water to a boil. Cook the elbow macaroni just past al dente – soft but not mushy. (About 9-10 minutes.) Drain and rinse under cold water to stop the cooking and cool it down.
In a big mixing bowl, stir together the mayo, mustard, vinegar, sugar, salt, and pepper. Give it a taste – it should be tangy, creamy, and just a bit sweet. If it’s too thick, add a tablespoon or two of milk or pickle juice.
Toss in your chopped celery, bell pepper, carrot, onion, and hard-boiled eggs. Stir gently.
Add the cooled macaroni to the bowl. Fold it all together so everything gets coated in that luscious dressing.
Cover and refrigerate for at least 2 hours, but overnight is even better. The flavors need time to cozy up.
Just before serving, give it a stir and taste for seasoning. Sprinkle the top with a little paprika for that classic deli flair.
NOTE: If your hard-boiled eggs come out a little soft (jammy yolks, or partially cooked yolks), separate the yolks from the whites before you chop the whites. Then, mix the jammy yolks in a bowl with 1 Tbsp mayo, 1 tsp of lemon juice