Prep 10 mins
Cook 0 mins
Yummy spread for a sandwich. Or you can use this to make great appetizers.
- 1 (4 ounce) can baby shrimp, rinsed and drained
- 2 hard-boiled eggs, chopped
- 1⁄4 cup celery, finely chopped
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon lemon-pepper seasoning
- Mix all ingredients.
- Can be used as a sandwich spread, or as a topping for crackers.
Inez, thanks for sharing this recipe. This was very tasty. I used it for a sandwich filling. I was out of lemon pepper seasoning, or I should say, mine was rather old and I was afraid to use it so I just added regular pepper. It was fine with just that. I will definately be making this again.
I made this for lunches and it was just OK for us. I love shrimp but had never had shrimp out of a can. They just didn't seem to taste the same to me. I did add an extra tablespoon of mayo as we like our salads with a bit more mayo but we still weren't crazy about it. I followed the recipe as written.
I made this for a light dinner one night when it was hot and humid outside. I like this alot but DD wasnt so keen on it. I gave it four stars instead of five since DD didn't give it the thumbs up and I won't be making it when shes around. However, if you like shrimp you have to try this. I really enjoyed the fact that is jazzed up plain ole egg salad. I really like it the next day on a bed of lettuce, but also enjoyed in on regular white bread. Thank you for posting.