"This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs." — MEISENBACH
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cooked shrimp - peeled, deveined, and chopped
hard-cooked eggs, chopped
chopped fresh dill
green leaf lettuce
I had some leftover shrimp and since my hubby loves egg salad I decided to give this a shot. He turned his nose up at first, because he thought it sounded weird, but he ended up asking if I could make more of it! I added some chopped celery and served it in pita pockets with lettuce and sliced tomato. Excellent, thanks for the recipe!
I made this for myself this morning, planning ahead for lunch. I prepared it as the recipe directed, gave it a taste for seasoning (salt and pepper), was satisfied, so I thought, with the 3-star rating I planned on giving it and put it in the fridge. And then I took it back out of the fridge, not completely happy with it. While it certainly was ok and acceptable, it lacked contrasts in color and textures and the flavor fell somewhat flat. It lacked interest. It was sort of boring. So I went to work on it to take care of all my criticisms - I added sliced celery, chopped green onion, and thawed, frozen peas. Added a little more mayonnaise to compensate for the additions. Gave it a taste and it was much improved. I put it back in the fridge and as I did so I noticed the bacon I had in there.... I pulled it back out, nuked some bacon till crisp and folded it into the shrimp salad. These additions definitely elevated this to 5 stars and was SO good it never made it till lunchtime.
simple recipe, delicious. Recommend adding celery
This was wonderful!! I added 1 Tbl. pickle relish, 1/2 tsp. salt, and 1/8 tsp. pepper to mine. It's also good served as a sandwich on wheat bread. Thanks for the recipe!
This was really wonderful. We used whole wheat tortillas and made roll ups. Next time I'll try egg whites rather than whole eggs, and low fat mayo to see if it makes a good lower fat meal.
This was easy and delicious. I did add some diced celery to give it a little crunch. I plan on leaving out the dill the next time I make it. We served it on fresh croissants and it made a wonderful meal for a hot summer night.
Excellent! Something a bit different to do with leftover shrimp. Added minced onion and garlic powder. Thanks for a wonderful lunch!
I doubled this recipe and brought it to a 4th of July cookout last night. It was the first thing to go! My husband, who is not a fan of egg salad, loved it. I served it in a large glass bowl lined with lettuce leaves as I would potato salad. This recipe would be awesome as a sandwich.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Egg Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 158
This easy salad is bright with flavor and can be a side or entrée.
See how to make a classic egg salad for sandwiches and crackers.
See how to make an egg salad with lots of tangy mustard and dill weed.