Step 1

In a large bowl, combine the mayonnaise, pickle juice, mustard, salt, and black pepper.

Step 2

Mix in the celery, onion, and pickles until combined. Set aside.

Step 3

Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, then drain and rinse with cold water.

Step 4

Gently stir the cooked macaroni into the creamy dressing and mix until everything is evenly coated. Fold in the eggs.

Step 5

Optional, but recommended - Cover the macaroni salad and transfer it to the refrigerator for at least one hour. This will allow the flavors to blend and the mayo dressing to permeate the pasta.

Step 6

Just before serving, stir and season with additional salt and black pepper, to taste. Garnish with fresh parsley or paprika, if desired.