- 1 can (4-1/4 ounces) tiny shrimp, rinsed and drained
- 2 hard-boiled large 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.
Reviews forShrimp Egg Salad
"I used fresh shrimp, which I poached because I'm not crazy about canned fish usually. Served it on buttered bread. The flavor was pretty good"
"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."
"Excellent recipe. I made this as an appetizer spread over crackers."