Shrimp Egg Salad Recipe

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"My family loves this change-of-pace sandwich filling," says field editor Ruth Ann Stelfox of Raymond, Alberta. "It has a tasty blend of ingredients."

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  • 6 Servings
  • Prep/Total Time: 10 min.

Ingredients

  • 1 can (4-1/4 ounces) tiny shrimp, rinsed and drained
  • 2 hard-cooked eggs, chopped
  • 1/4 cup finely chopped celery
  • 3 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon lemon-pepper seasoning
  • Bread or crackers

Directions

  • Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers. Yield: 1-1/2 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 94 calories, 7 g fat (1 g saturated fat), 115 mg cholesterol, 408 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Shrimp Egg Salad published in Taste of Home February/March 2000, p54

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