Shrimp & Egg Salad

14m
Prep Time
0m
Cook Time
14m
Ready In


"Shrimp combines with celery, hard-boiled eggs and seasonings to create a delicious chilled salad"

Original is 6 servings

Nutritional

  • Serving Size: 1 (708.2 g)
  • Calories 299.8
  • Total Fat - 10.9 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 308.1 mg
  • Sodium - 1370.1 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 7 g
  • Sugars - 12.2 g
  • Protein - 28.3 g
  • Calcium - 236.8 mg
  • Iron - 5.1 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large bowl, combine shrimp, celery and eggs.

Step 2

In a small bowl, combine remaining ingredients.

Step 3

Pour dressing over shrimp mixture, and toss well.

Step 4

Cover and refrigerate for at least 4 hours before serving.

Step 5

Serve on lettuce leaves and garnish with lemon slices.

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.


  • For best flavor, use freshly cooked shrimp in this recipe.
  • Make sure to use mayonnaise that is not expired for this recipe.

  • Substitute Greek yogurt for mayonnaise for a healthier option. The benefit of this substitution is that Greek yogurt is lower in calories and fat compared to mayonnaise, while still providing a creamy texture and flavor to the salad.
  • Substitute dill for allspice for a more flavorful option. The benefit of this substitution is that dill is a strong herb that adds a bright flavor to the dish, while still complementing the other ingredients.

Tuna & Egg Salad Replace the shrimp with 3 cups of canned tuna, drained. Replace the Worcestershire sauce with 1 teaspoon of Dijon mustard.



Roasted Asparagus - Roasted asparagus is a great side dish to serve with shrimp and egg salad. It is light and flavorful and pairs nicely with the rich creamy flavors of the salad. Plus, it's an easy and healthy way to add some extra veggies to your meal!


Lemon Garlic Roasted Potatoes: Lemon garlic roasted potatoes are a delicious accompaniment to the shrimp and egg salad. The potatoes are roasted with garlic, lemon juice, and herbs for a flavorful and healthy side dish. The potatoes provide a nice contrast to the creamy salad, and the combination of flavors will make this meal complete.




FAQ

Q: How long does the shrimp & egg salad need to be refrigerated?

A: The shrimp & egg salad should be refrigerated for at least 4 hours before serving.



Q: What kind of shrimp can be used for the salad?

A: Any cooked, peeled, and deveined shrimp can be used in the salad. Shrimp sizes can range from extra-small to jumbo.

1 Reviews

AnnJMe

Left out the allspice, added some yellow mustard. Delicious sandwich!

5.0

review by:
(29 May 2015)

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Fun facts:

The Worcestershire sauce in this recipe was invented by two chemists, John Wheeley Lea and William Henry Perrins, in the early 19th century. They opened a pharmacy in Worcester, England, and the sauce became a local delicacy.

In the early 20th century, the salad was a favorite of President Franklin D. Roosevelt, who often served it at his dinner parties. He also served it to King George VI and Queen Elizabeth during their 1939 royal visit to the United States.