1-1/2 cups uncooked elbow macaroni
1 Tbs lemon juice
1 can tiny shrimp (4-1/2 oz)
1 can chunk tuna (7 oz)
3 hard boiled eggs (1 may be used for garnish if desired)
3/4 cup diced celery
2 kosher dill pickles, chopped
1/4 cup green peppers (optional)
2 med carrots, grated
1 small onion, minced
1/2 - 1 tsp salt
3/4 cup mayonnaise
1 Tbs sour cream
1/2 tsp dry mustard
1 Cook elbow macaroni according to package instructions, drain, and stir in lemon juice (to keep macaroni from sticking together)
2 While macaroni is cooking - In separate bowl combine celery, pickles, carrots, onion, salt & pepper and green peppers (optional..I never use them!). Drain & add the shrimp, and tuna. Mix well. Add chopped hardboiled eggs, and if you wish, reserve one to use as garnish.
3 Add above to the drained macaroni.
4 Combine the mayonnaise, sour cream and dry mustard in a bowl. Stir in to entire salad mixture.
5 Refrigerate several 3-4 hours minimum before serving, stirring at least one time.
TIME SAVING TIP: I hard-boil my eggs while cooking the macaroni. Put the eggs in the pot of cold water, put on the stove, bring to a boil. Add macaroni to boiling water and eggs are usually done when macaroni is cooked
EGG TIP: To keep from having a green ring around your yellow yoke, put eggs immediately in a bowl and run under cold water for a few minutes to cool the eggs. This really works!