This was my Mom’s recipe. She never wrote anything down, so the amounts on the seasonings are estimates and ‘to taste.’ She always said the key ingredient was ‘love.’
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.
Per Serving: 561 calories; protein 18.4g; carbohydrates 31.6g; fat 40.2g; cholesterol 162mg; sodium 451.1mg.