Deviled Egg Macaroni Pasta Salad

1/2 cup thinly sliced red onion
1/4 cup cider vinegar
1 tsp. sugar
8 oz. dried elbow macaroni
12 hard cooked eggs
1/2 cup mayonnaise
3 Tbls. Dijon mustard
1 Tbls. water
1/2 tsp salt
1/2 tsp. paprika
1/4 tsp. pepper
1 1/2 cups very thinly sliced celery
1/2 cup chopped sweet pickles

In a saucepan combine onion, vinegar, and sugar. Bring to simmering, stirring occasionally. Remove from heat. Cook macaroni according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coarsely chop one of the eggs. Halve the remaining eggs; separate yolks from whites. Coarsely chop eggs whites, set aside. For dressing, place yolks in a medium bowl; mash with a fork. Stir in vinegar mixture, mayonnaise, mustard, the water, the salt, paprika, and the 1/4 tsp. pepper. In a large bowl combine macaroni, the reserved egg whites, celery, and pickles. Add dressing; toss gently to coat. Top with the reserved chopped egg; sprinkle with additional paprika and/or pepper. Serve immediately or cover and chill for up to 6 hours. Enjoy!