Reviewed: Apr. 17, 2006

A great twist on classic egg salad. We ate it on low carb tortillas.

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5 users found this review helpful

Reviewer:

DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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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10 users found this review helpful

Reviewer:

Jenn

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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6 users found this review helpful

Reviewer:

Ellen

Reviewed: Jul. 12, 2006

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

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1 user found this review helpful

Reviewer:

Creating Beauty

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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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1 user found this review helpful

Reviewer:

nolava

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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6 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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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1 user found this review helpful

Reviewer:

KATLIST

Cooking Level: Intermediate

Home Town: Prosser, Washington, USA

Living In: Vacaville, California, USA

Reviewed: Jan. 29, 2007

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

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4 users found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Living In: East Haven, Connecticut, USA

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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3 users found this review helpful

Reviewer:

GSRapunzel

Living In: Mint Hill, North Carolina, USA

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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25 users found this review helpful