Ocean-Surf Shrimp & Egg Salad Sandwiches
"Here's an interesting twist to egg salad sandwiches that bring in a taste of the sea. I can hear those waves a splashin!"
Original is 6 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (231.4 g)
- Calories 270.5
- Total Fat - 13.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 279.6 mg
- Sodium - 728.3 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 0.7 g
- Sugars - 11.9 g
- Protein - 15.1 g
- Calcium - 89.9 mg
- Iron - 1.7 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring water to a boil; add shrimp, and cook 3 - 5 minutes or until shrimp turn pink. Drain well, and rinse with cold water.
Step 2
Peel shrimp, and devein, if desired. Chop shrimp to desired sized pieces.
Step 3
Combine chopped shrimp, eggs, and next 3 ingredients; if desired, stir in capers adn chopped dill. Set mixture aside.
Step 4
Combine mayonnaise and next 4 ingredients; gently fold into egg mixture.
Step 5
Spoon onto English muffins; garnish if desired.
NOTE: English muffins may be slightly toasted in a toaster or on a grill-grate, if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, make sure to choose fresh, medium-sized shrimp with the shells still on.
- If you're not a fan of capers or dill, feel free to leave them out of the recipe.
- Substitute Greek yogurt for mayonnaise to reduce fat and calories. This substitution provides the same creamy texture while adding a boost of protein.
- Substitute cooked quinoa for English muffins to add a nutty flavor and extra fiber. This substitution makes the dish gluten-free and provides a healthier alternative to a traditional sandwich.
Taco-Style Shrimp & Egg Salad Replace the English muffins with taco shells and omit the lemon juice, mustard, and hot sauce. Add 1/4 teaspoon of cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of garlic powder to the mayonnaise mixture. Serve the shrimp & egg salad in the taco shells and garnish with fresh cilantro and diced tomatoes.
Tomato and Avocado Salad - This fresh and flavorful salad is the perfect accompaniment to the Ocean-Surf Shrimp & Egg Salad Sandwiches. The tomatoes and avocados provide a light and refreshing contrast to the creamy and savory sandwich.
Grilled Asparagus with Lemon and Parmesan - This simple side dish is a great way to add a touch of flavor and texture to the meal. The combination of the grilled asparagus, lemon juice, and parmesan cheese creates a bright and savory flavor that complements the Ocean-Surf Shrimp & Egg Salad Sandwiches perfectly.
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them first and then cook them according to the instructions.
Q: How long should I cook the shrimp for?
A: The cooking time for the shrimp will depend on the size of the shrimp and the cooking method you are using. Generally speaking, shrimp should be cooked until they are pink and opaque. You can check for doneness by cutting into one of the shrimp to make sure the center is cooked through.
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Fun facts:
The English muffin was invented by Samuel Bath Thomas and first sold in New York in 1880. He named it after the English style of breakfast he enjoyed while visiting England.
The mayonnaise used in this recipe, Hellman's, was created by Richard Hellman in 1905. It was so popular that it became the first commercially sold mayonnaise in the United States.