Best 7 Shrimp Egg Salad Recipes

SHRIMP EGG SALAD

Steps:

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

SHRIMP AND DEVILED-EGG SALAD ROLLS

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.

SHRIMP EGG SALAD

Steps:

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

EGG SALAD CLUB SANDWICHES (OR SHRIMP SALAD CLUB)

Steps:

• Stir together 1/3 cup mayonnaise and next 7 ingredients.
• Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices.
• Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters.
• Alternative Shrimp Salad:.
• Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

EGG SALAD WITH SHRIMP AND BACON

Steps:

• Prepare 1st 3 ingredients and cool.
• Grate or chop eggs and combine with chopped shrimp and crumbled crisp bacon.
• Add onion, celery, mayonnaise (more if needed) and cayenne pepper.
• Use for sandwiches, or party spread.
• (Notice omision of salt due to use of bacon).

SHRIMP CANAPE WITH EGG SALAD AND OLIVES

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring a large pot with lightly salted water to a boil while eggs are cooking. Add shrimp and cook until shrimp are pink and opaque, 1 to 3 minutes. Drain and rinse shrimp in a colander under cold running water.
• Chop hard-boiled eggs and mix with mayonnaise, garlic, and dill in a bowl. Season egg salad with salt and pepper.
• Lay out bread pieces on a serving platter. Place a dollop of egg salad on each piece of bread and add 1 shrimp on top. Garnish with 1 olive slice.

DILLED SHRIMP AND EGG SALAD WRAPS

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.