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-cooked 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

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. Makes 8 servings.