Shrimp Egg Salad

Submitted by MizzNezz

"Yummy spread for a sandwich. Or you can use this to make great appetizers."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 1.5 cups

ingredients

• 113.39 g can baby shrimp, rinsed and drained
• 2 hard-boiled eggs, chopped
• 59.14 ml celery, finely chopped
• 44.37 ml mayonnaise
• 4.92 ml lemon juice
• 1.23 ml onion powder
• 1.23 ml salt
• 1.23 ml lemon-pepper seasoning

directions

1. Mix all ingredients.
2. Can be used as a sandwich spread, or as a topping for crackers.

Reviews

[Judith N.]

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.

 

[bmcnichol]

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.

 

[Stephanie S.]

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.

 

[Mighteechic]

I was very happy with this recipe. I never even knew shrimp came in a little can! I did make it healthier by using only egg whites and replacing the mayonnaise with nonfat yogurt. It was still delicious, and fat free! Thanks.

 

[cajun chef in Louis]

This was so so good!!! Very flavorful, everyone at work asked for the recipe. Thanks MizzNezz!