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 (trace sugars, trace 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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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."

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."

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!"

Reviewed Feb. 8, 2010

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

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