Shrimp and Crab Macaroni Salad

Prepare salad: Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice 1 egg for garnish; chop remaining 4 eggs.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Combine shrimp, crab, macaroni, chopped eggs, celery, onion, and bell pepper in a large bowl.

Make dressing: Whisk together mayonnaise, milk, cocktail sauce, dill, mint, salt, sugar, and hot pepper sauce in a medium bowl until well combined.

Pour dressing over macaroni mixture; mix thoroughly. Sprinkle with paprika and garnish with egg slices. Seal the bowl with plastic wrap and chill in the refrigerator, 4 to 6 hours.