Bring a large pot of water to a boil and add salt to it. Stir the water until the salt dissolves and add the elbow macaroni to the salted water. Cook macaronis for approximately 10 minutes until tender, stirring from time to time. Gradually drain and rinse your elbow macaronis and set them aside to cool at room temperature.
Meanwhile, take a medium saucepan and place the four eggs in it. Cover the eggs completely with cold water and boil them for around 12 minutes. Remove the eggs from heat and run cold water over them to cool. Peel the eggs, chop and place in a large serving bowl.
Take another medium bowl and place mayonnaise, sour cream, dry mustard, and sweet pickle juice in it. Now, season to taste with salt and black pepper. Mix all the ingredients properly.
Combine in the large bowl with celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in macaroni until well blended. Pour the dressing in and stir until mix well.
Now, wrap your macaroni salad properly and place it in refrigerator for approximately 2 hours until cool. Your delicious Macaroni Salad is ready to serve.