Place water in a medium pot, the water doesn't have to cover the eggs...who knew? Boil eggs for 14 minutes. Peel eggs (see notes below for more tips!)
Using the same water, boil the pasta. (Adding salt is optional.) Gradually add pasta, stirring to separate it and return to a boil. Boil uncovered, stirring occasionally until desired tenderness. Drain.
While the pasta is boiling, chop finely: celery, green onions, dill pickles, and peeled eggs.
In a large bowl, mix all chopped ingredients into the warm pasta: celery, green onions, chopped pickles, pickle juice, chopped eggs, black olives, mayonnaise, yellow mustard, sea salt, pepper, and chill for several hours or overnight. The warm pasta will absorb the pickle juice as it sits in the fridge, that is what makes it so good!
Optional: Slice a couple eggs and places them on top with sprinkles of paprika to make it pretty!
Serve in large bowl or inexpensive paper Chinese takeout containers (order online), great for picnics and parties. Keep this macaroni salad chilled at all times, or serve immediately.