Ocean-Surf Shrimp & Egg Salad Sandwiches

Prep Time
Cook Time
Ready In

"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 recipe yields 6 servings
  • Garnish


  • 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 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 & Variations

No special items needed.



I scaled this back to use 2 eggs and bought whole prawns that were already cooked (they cook them on board ship in batches within minutes of being caught and sorted) otherwise made as per recipe using the optional dill and capers and thoroughly enjoyed on my multigrain bagel with sesame seeds, thank you ForeverMama made for Billboard Recipe Tag game.

review by:
(9 Oct 2016)