Begin by cooking the elbow macaroni according to package directions. Cook for an additional 5 minutes until tender, then drain and rinse under cold water.

Peel the hard-boiled eggs and cut them in half. Scoop out the yolks into a medium-sized bowl and chop the egg whites, setting aside.

Mash the egg yolks with a fork until smooth. Whisk in the mayonnaise, yellow mustard, and milk until well combined. Season with salt and pepper.

In a large bowl, mix the cooled macaroni with diced sweet pickles, chopped celery, and green onions. Pour in the egg yolk mixture along with the chopped egg whites and stir until well coated.

Cover the bowl with plastic wrap and chill in the refrigerator for at least two hours—or overnight for best results.

If the salad seems too thick before serving, add a bit more mayonnaise or milk to achieve your desired consistency.