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."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 1 can (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

Nutritional Facts

1/4 cup: 94 calories, 7g fat (1g saturated fat), 115mg cholesterol, 408mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.


  1. Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers. Yield: 1-1/2 cups.
Originally published as Shrimp Egg Salad in Taste of Home February/March 2000, p54

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rebelwithoutaclue User ID: 4288906 38098
Reviewed Jul. 19, 2014

"The only way this recipe serves 6 people is that 4 of them have their jaw wired shut. This taste ok, but it really does not need to be rated or reviewed."

suunylou User ID: 3450016 74382
Reviewed Jun. 17, 2012

"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."

xicota User ID: 944314 38084
Reviewed Apr. 12, 2012

"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!"

katlaydee3 User ID: 3741999 84567
Reviewed Feb. 8, 2010

"Excellent recipe. I made this as an appetizer spread over crackers."

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