Ingredients Jump to Instructions ↓

  1. 3 cups uncooked elbow macaroni

  2. 5 eggs

  3. 2 strips celery, diced

  4. 1/2 onion, minced

  5. 1/2 green bell pepper, diced

  6. 1/2 pound fresh shrimp, peeled and deveined

  7. 1/2 pound crabmeat

  8. 1 cup mayonnaise

  9. 1/2 cup milk

  10. 1 teaspoon dried dill weed

  11. 1 teaspoon fresh mint

  12. 1 teaspoon salt

  13. 1/2 teaspoon white sugar

  14. 2 teaspoons cocktail sauce

  15. 1/8 teaspoon hot pepper sauce

  16. 2 teaspoons paprika, for garnish

Instructions Jump to Ingredients ↑

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab. In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce. Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.


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