2 c. cooked elbow macaroni
4 hard cooked eggs, chopped
1 (5 oz.) can shrimp, rinsed
1/2 c. celery, diced
1/2 c. pickle relish
1/2 c. grated carrots
1/2 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
3/4 c. mayonnaise

Combine all ingredients. Let remain in refrigerator overnight.