Ingredients

• 1 , 16 ounce
• 2.5 cups mayonnaise
• 0.25 cups white vinegar
• 1.5 teaspoons seasoned salt , or to taste
• 1 teaspoon white sugar
• 1 teaspoon garlic powder
• 0.5 teaspoons ground black pepper , or to taste
• 2 , 5 ounce
• 2 , 4 ounce
• 1 large cucumber , seeded and chopped
• 1 small sweet onion , chopped
• 4 hard-boiled eggs , chopped
• 2 hard-boiled eggs , sliced
• 1 pinch paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
2. 2 Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
3. 3 Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Nutrition per serving