Shrimp and Crab Macaroni Salad

Ingredients

• large eggs
• cup suncooked elbow macaroni
• 1/2 pound fresh shrimp, peeled and deveined
• 1/2 pound crabmeat
• stripscelery, diced
• 1/2 onion, minced
• 1/2 green bell pepper, diced
• cup mayonnaise
• 1/2 cup milk
• teaspoon scocktail sauce
• teaspoon dried dill weed
• teaspoon chopped fresh mint
• teaspoon salt
• 1/2 teaspoon white sugar
• 1/8 teaspoon hot pepper sauce
• teaspoon spaprika, or as desired

Instructions

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