"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."
Recommended: 30 Seafood Recipes for Christmas Gatherings
- 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
- 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
Reviews for Shrimp Egg Salad
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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 Feb. 8, 2010
"Excellent recipe. I made this as an appetizer spread over crackers."