adapted from Wives with Knives
1 pound cooked, peeled and deveined shrimp
8 ounces macaroni pasta, cooked according to package directions
1/2 cup chopped celery
1 Tbsp sweet pickle relish
1 cup cherry tomatoes, cut in half
2 Tbsp red onion, minced
5 hard boiled eggs, 3 chopped for the salad, 2 quartered and set aside for garnish
2 Tbsp finely chopped fresh parsley
1 Tbsp fresh chopped dill, or 1 teaspoon dried dill
3/4 cup mayonnaise
2 Tbsp fresh lemon juice
Salt and pepper to taste
Garnish: Arrange the quartered eggs over the top and sprinkle with a tiny bit of paprika
Slice the cooked shrimp in half lengthwise. Add it to the pasta in a large bowl along with the celery, relish, tomatoes, red onion, 3 chopped hard boiled eggs, the parsley and dill.
MIx the mayonnaise and lemon juice together and stir until smooth. Combine it with the pasta mixture. Season with salt and pepper.
Make several hours up to a day ahead so the flavors meld.