Seafood Macaroni Salad

Ingredients

• 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