Layered Crab Salad - cooking recipe

Ingredients

1 c. macaroni shells
4 c. shredded lettuce
4 carrots, pared and sliced
1 (10 oz.) pkg. frozen peas
1 small red onion
1 pkg. crab meat
1/2 c. shredded Swiss cheese
1 1/2 to 2 c. mayonnaise
2 Tbsp. dill weed or 2 Tbsp. fresh dill
2 to 4 hard-boiled eggs

Preparation

Cook macaroni shells following package directions. Cool. Place lettuce in an even layer in bottom of a 3-quart glass bowl. Arrange the carrot sticks in a layer over the lettuce.
Cover with a layer of macaroni, then peas, onion and crab.
Sprinkle the top with Swiss cheese.
Combine the mayonnaise and dill in a small bowl.
Mound the dressing in the center top of the salad or spread over top.
Arrange eggs on top of dressing.
Cover with plastic wrap.
Chill several hours.