Reviewed: Aug. 30, 2009

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.

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Elene

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Reviewed: Jun. 22, 2009

simple recipe, delicious. Recommend adding celery

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FIBERHED

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Reviewed: Jun. 16, 2009

Good quick meal.

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Mary Callan

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

I LOVED this recipe! Was making dinner for one and had some pre-cooked shrimp in the freezer. Typed in "pre-cooked shrimp" in the ingredient spot and came up with this. Didn't have dijon on hand so used regular and chopped dill pickles. And made like I would deviled eggs. Delish on melba toast!

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Trish

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Loveland, Colorado, USA

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Reviewed: Apr. 21, 2009

did not taste good at all!!!!! was not a hit in my house and we eat eggs every day and seefood 3-4 times a week.

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Shantal05

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Reviewed: Mar. 18, 2009

I really enjoyed this recipe, i added a little fresh onion along with the rest of the recipe. My husband loved it.

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2107h

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Reviewed: Aug. 4, 2008

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!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 16, 2008

I made this for a work potluck using fresh white and whole wheat bread. Everyone gave rave reviews! Excellent twist to traditional egg salad.

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Ivanka

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Reviewed: Jan. 28, 2008

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!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Apr. 22, 2007

Very good recipe, simple and tasty. I used a can of tiny shrimp and cut the recipe in half for us. We will defiantly make this again!

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GSRapunzel

Home Town: Mint Hill, North Carolina, USA

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Reviewed: Jan. 29, 2007

Excellent way to use left over shrimp. Will definitely make again!

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Jenny

Cooking Level: Intermediate

Living In: East Haven, Connecticut, USA

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Reviewed: Jan. 9, 2007

This just didn't do that much for either me or my hubby. It seemed like a waste of shrimp because we couldn't really taste it. We'll just stick with egg salad sans shrimp.

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KATLIST

Cooking Level: Intermediate

Home Town: Prosser, Washington, USA

Living In: Vacaville, California, USA

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Reviewed: Sep. 26, 2006

Excellent! Something a bit different to do with leftover shrimp. Added minced onion and garlic powder. Thanks for a wonderful lunch!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 9, 2006

Easy to make and refreshing for the summer. I kept it overnight in the fridge before serving. Came out delicious!

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nolava

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Reviewed: Jul. 12, 2006

This was a nice little treat. The shrimp adds just the right touch. Loved it.

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Creating Beauty

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 4, 2006

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.

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Ellen

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Reviewed: Jun. 30, 2006

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.

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