Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente, about 8 minutes.

Drain in a colander and rinse with cold water to cool and stop the cooking process.

While the pasta cooks, in a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sour cream, sugar, salt, and pepper until smooth and well-blended.

Separate 4 of the hard-boiled eggs, setting aside the remaining 2 for garnish. Remove the yolks and mash finely with a fork; mix them into the dressing.

Finely chop the 4 egg whites and add them to a separate large bowl. Add the drained macaroni, chopped celery, diced red onion, and diced pickles. Gently toss everything together.

Pour the creamy dressing over the macaroni mixture and fold everything together with a rubber spatula, being careful not to break the pasta.

Slice the remaining 2 eggs and arrange them on top of the salad. Optionally, sprinkle some paprika or fresh herbs.

Cover and refrigerate for at least 2 hours before serving to let all those flavors meld together.