Ingredients

• 5 large eggs
• 3 cups uncooked elbow macaroni
• 0.5 pounds fresh shrimp , peeled and deveined
• 0.5 pounds crabmeat
• 2 stripss celery , diced
• ½ onion , minced
• 0.5 greens bell pepper , diced

Instructions

1. 1 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.
2. 2 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.
3. 3 Combine shrimp, crab, macaroni, chopped eggs, celery, onion, and bell pepper in a large bowl.
4. 4 Make dressing: Whisk together mayonnaise, milk, cocktail sauce, dill, mint, salt, sugar, and hot pepper sauce in a medium bowl until well combined.
5. 5 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.

Nutrition per serving