Boil a pot of water and carefully add the eggs, using a slotted spoon.

Boil the eggs for 8 minutes, then remove to a bowl of ice water to stop the cooking process.

Meanwhile, prepare the pasta according to package directions. Drain and rinse when done.

When the eggs are cool enough to the touch, peel and discard the shells.

Slice the eggs in half and remove the yolks to a medium-sized bowl. Set aside.

Chop up the egg whites, then mince the red onion and celery. Set aside.

To the bowl with the egg yolks, add the mayonnaise, mustard and seasonings, stirring well to combine.

Add the macaroni and stir to coat completely, followed by the red onion and celery.

Adjust the texture with additional mayonnaise, if needed.

Refrigerate for 1 hour, or until ready to serve.