Shrimp Shell Salad

1 package (12 oz.) small shell macaroni
4 eggs, hard boiled
3 ribs celery
1/2 small onion
1 can (4 1/4 oz.) tiny shrimp

Dressing:
2 cups mayonnaise
1/4 cup chili sauce
1 tablespoon lemon and herb seasoning

Cook shells till tender; rinse in cold water and drain. Chop eggs, celery, and onion, and drain the shrimp. Add to shells in large bowl. Mix dressing and pour over all. Mix thoroughly and chill.

Testing comment: Very tasty.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 77)