1 16oz box macaroni
2 stalks celery, finely chopped
2 Tbsp chopped pimiento peppers (more to taste)
2 hard boiled eggs, chopped
1 cup mayo (regular or light)
1/4 cup white vinegar
2 Tbsp sugar
2 1/2 Tbsp yellow mustard
1 1/2 tsp salt
1/2 tsp black pepper
Cook macaroni according to package directions. Drain and set aside in large bowl to cool.
In a small bowl, mix mayo, vinegar, sugar, mustard, salt and pepper until dressing is smooth.
Add celery, pimiento peppers and eggs to macaroni. Pour dressing over macaroni mixture and stir well.
Refrigerate at least 4 hours. Enjoy!