Seafood Macaroni Salad

• 3 cups uncooked elbow macaroni (about 10 ounces)
• 6 ounces peeled and deveined cooked shrimp, rinsed and drained
• 1 can (6 ounces) crabmeat, drained and flaked
• 2 cups sliced celery
• 1/2 small onion, finely chopped
• 3 to 4 hard-boiled large eggs, coarsely chopped
• 1 cup mayonnaise
• 3 tablespoons sweet pickle relish or finely chopped sweet pickles
• 1 tablespoon prepared mustard
• 1 tablespoon vinegar
• 1 teaspoon paprika
• Salt and pepper to taste

1. Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill.

elbow macaroni, shrimp, crabmeat, celery, onion, eggs, mayonnaise, sweet pickle, mustard, vinegar, paprika, salt

Taken from www.tasteofhome.com/recipes/seafood-macaroni-salad/ (may not work)