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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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Nutritional 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.
Originally published as Shrimp Egg Salad in Taste of Home February/March 2000, p54
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jun. 17, 2012 by suunylou
Made this last night. Family loved it. The only thing I changed was I had half a pound of cooked salad shrimp. Kept everything else the same. Put it in pita bread halves. Great light summer meal.
Reviewed on Apr. 12, 2012 by xicota
A very tasty variation from the "everyday" egg salad. If I am preparing this to be served at a later time, I do not add the celery until just before serving. I haven't tried this as an appetizer yet, but it does make a great sandwich!
Reviewed on Feb. 08, 2010 by katlaydee3
Excellent recipe. I made this as an appetizer spread over crackers.
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