Best 11 Dilled Shrimp And Egg Salad Wraps Recipes

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Indulge in a symphony of flavors with our delectable Dilled Shrimp and Egg Salad Wraps. This culinary masterpiece combines the succulent taste of shrimp, the creamy richness of eggs, and the refreshing tang of dill, all nestled in a soft and pliable wrap.

Prepare to embark on a culinary journey with our diverse collection of wrap recipes. From the zesty Lemon Herb Chicken Wrap to the savory Black Bean and Corn Wrap, each recipe offers a unique explosion of flavors that will tantalize your taste buds. And for those seeking a vegetarian option, the Veggie Wrap bursts with a symphony of fresh vegetables, ensuring a satisfying and wholesome meal.

Check out the recipes below so you can choose the best recipe for yourself!

DILLED SHRIMP AND EGG SALAD



Dilled Shrimp and Egg Salad image

A nice light lunch or brunch recipe. Feel free to use fresh cooked shrimp and to substitute a different mustard if you wish.

Provided by Daily Inspiration S

Categories     Other Salads

Time 25m

Number Of Ingredients 10

1/3 c mayonnaise
2 tsp fresh dill, chopped
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp pepper
6 hard-cooked eggs, coarsely chopped
2 medium stalks celery, sliced
2 green onions, sliced
1 pkg 6-oz. frozen cooked shrimp, thawed and drained
lettuce leaves for serving

Steps:

  • 1. Mix mayo, dill, mustard, salt and pepper together in a large bowl.
  • 2. Gently fold in eggs, celery, onions and shrimp.
  • 3. Cover and refrigerate 1-2 hours or until chilled. Spoon onto lettuce leaves.

SHRIMP EGG SALAD



Shrimp Egg Salad image

This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs.

Provided by MEISENBACH

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 pound cooked shrimp - peeled, deveined, and chopped
4 hard-cooked eggs, chopped
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Steps:

  • In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 1.6 g, Cholesterol 438.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 428.8 mg, Sugar 0.8 g

DILL AND SHRIMP SALAD



Dill and Shrimp Salad image

This creamy shrimp salad with dill is great served inside fresh pita bread.

Provided by Joey

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 8

3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste

Steps:

  • In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g

SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP AND DEVILED-EGG SALAD ROLLS



Shrimp and Deviled-Egg Salad Rolls image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 8 mini rolls

Number Of Ingredients 12

Kosher salt
1 pound large shell-on shrimp, deveined
6 large eggs
2 ounces slab bacon or 2 strips thick-cut bacon, finely diced
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon hot sauce
2 teaspoons dijon mustard
Freshly ground pepper
4 butter lettuce leaves, halved
2 vine-ripened tomatoes, cut into 8 slices
4 top-loading hot-dog buns, halved crosswise
2 scallions, finely sliced

Steps:

  • Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.
  • Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.
  • Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels.
  • When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute.
  • Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)
  • To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions.

CREAMY SHRIMP AND DILL SALAD



Creamy Shrimp and Dill Salad image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 15

1/4 cup finely chopped fresh dill
2 garlic cloves, smashed
Kosher salt and freshly ground black pepper
1 pound (26- to 30-count) shrimp, peeled and deveined
1 cup chopped fresh dill, plus more for garnish
1 garlic clove, grated on a rasp or finely minced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-milk Greek yogurt
1 cup diced seedless cucumber (about 1 large cucumber)
3/4 cup finely chopped red onion
Grated zest of 1 lemon
2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, cut lengthwise into 4 wedges

Steps:

  • To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
  • To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
  • Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.

DILLED SHRIMP AND EGG SALAD WRAPS



Dilled Shrimp and Egg Salad Wraps image

Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!

Provided by Old El Paso

Categories     Wraps

Time 10m

Yield 4

Number Of Ingredients 8

4 hard-cooked eggs, chopped
1 cup (250 mL) chopped cooked shrimp
1 tbsp (15 mL) chopped fresh dill weed
2 tbsp (25 mL) finely chopped red onion
3 tbsp (45 mL) creamy mustard-mayonnaise sauce
1/4 tsp (1 mL) salt
4 Old El Paso* Large Flour Tortillas (1/2 8 count package)
2 cups (500 mL) shredded lettuce

Steps:

  • Mix all ingredients except tortillas and lettuce in medium bowl.
  • Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
  • Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

DILLED EGG SALAD



Dilled Egg Salad image

My favorite egg salad. Lovely served on hot buttered toast with lettuce leaves, or as an appie on wheat crackers. Prep time does not include chill time. From "The Green House" fine herbs grower in Encinitas, CA.

Provided by BecR2400

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons fresh dill, minced
1/2 cup mayonnaise
1 tablespoon pimiento, minced
1 teaspoon Dijon mustard
6 hard-boiled eggs, diced

Steps:

  • Blend first four ingredients together. Mix in diced hard boiled eggs.
  • Refrigerate for several hours to allow the flavors to blend.
  • Serve on hot buttered toast with butter lettuce, or as a spread on wheat crackers.

DILLED SHRIMP SALAD



Dilled Shrimp Salad image

Serve this Dill Shrimp Salad recipe on top of Boston lettuce leaves and a lemon wedge. Dill Shrimp Salad is a Healthy Living recipe everyone will enjoy.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 9

1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 tsp. GREY POUPON Dijon Mustard
1/2 tsp. dill weed
1 lb. cooked cleaned shrimp, chopped
1/2 cup chopped cucumbers
2 green onions, thinly sliced
4 large Boston lettuce leaves
1 lemon, cut into 4 wedges

Steps:

  • Mix first 4 ingredients in medium bowl.
  • Add shrimp, cucumbers and onions; mix lightly.
  • Serve on lettuce leaves with lemon wedges.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 240 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

SHRIMP EGG SALAD



Shrimp Egg Salad image

"My family loves this change-of-pace sandwich filling," says field editor Ruth Ann Stelfox of Raymond, Alberta. "It has a tasty blend of ingredients."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 9

1 can (4 ounces) tiny shrimp, rinsed and drained
2 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon lemon-pepper seasoning
Bread or crackers

Steps:

  • Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

Nutrition Facts :

DILLED SHRIMP AND EGG SALAD WRAPS



DILLED SHRIMP AND EGG SALAD WRAPS image

Categories     Sandwich

Yield 4 wraps

Number Of Ingredients 8

4 hard-cooked eggs, chopped
1 cup chopped cooked shrimp
1 tablespoon chopped fresh dill weed
2 tablespoons finely chopped red onion
3 tablespoons creamy mustard-mayonnaise sauce
1/4 teaspoon salt
4 Old El Paso® flour tortillas (8 inches in diameter)
2 cups shredded lettuce

Steps:

  • 1 . Mix all ingredients except tortillas and lettuce in medium bowl. 2 . Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half. 3 . Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Cook the shrimp properly to avoid overcooking and becoming tough.
  • Chill the shrimp and egg salad before assembling the wraps to keep them fresh and flavorful.
  • Use a variety of toppings and fillings to create different flavor combinations.
  • Experiment with different types of wraps, such as whole wheat, spinach, or sun-dried tomato.
  • Serve the wraps immediately or store them in the refrigerator for later.

Conclusion:

Dilled shrimp and egg salad wraps are a delicious, versatile, and easy-to-make meal that is perfect for lunch, dinner, or a snack. With their combination of fresh flavors and textures, these wraps are sure to be a hit with everyone. So next time you're looking for a quick and easy meal, give these wraps a try!

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