My Mom's Awesome Macaroni Salad (enough to feed a crowd!)

Name: My Mom's Awesome Macaroni Salad (enough to feed a crowd!)
Total time: 95
Yield: 12
Ingredients: 1 (16 ounce) package elbow macaroni; 2 ½ cups mayonnaise; ¼ cup white vinegar; 1 ½ teaspoons seasoned salt, or to taste; 1 teaspoon white sugar; 1 teaspoon garlic powder; ½ teaspoon ground black pepper, or to taste; 2 (5 ounce) cans chunk light tuna in water, drained and flaked; 2 (4 ounce) cans baby shrimp, drained; 1 large cucumber, seeded and chopped; 1 small sweet onion, chopped; 4 hard-boiled eggs, chopped; 2 hard-boiled eggs, sliced; 1 pinch paprika

Recipe by MHudson from allrecipes.com

Lunch 2 Hr. 35 Mins.

Ingredients

12 servings

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1 (16 ounce) package elbow macaroni
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2 ½ cups mayonnaise
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¼ cup white vinegar
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1 ½ teaspoons seasoned salt, or to taste
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1 teaspoon white sugar
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1 teaspoon garlic powder
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½ teaspoon ground black pepper, or to taste

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2 (5 ounce) cans chunk light tuna in water, drained and flaked
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2 (4 ounce) cans baby shrimp, drained
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1 large cucumber, seeded and chopped
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1 small sweet onion, chopped
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4 hard-boiled eggs, chopped
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2 hard-boiled eggs, sliced
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1 pinch paprika

Instructions

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.
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.
Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.