Boil the eggs, let cool, peel and chop. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
While pasta is cooking chop the celery, onion, and peppers.
In a large bowl, mix together the macaroni, mayonnaise, celery, peppers, and onions. Add the chopped eggs and seasonings. Top with shredded carrots and an extra sprinkling of bacon and chives seasoning.
Refrigerate for at least 4 hours before serving, but preferably overnight.