Introducing the delightful Shrimp Egg Salad – a refreshing blend of flavors and textures that’s perfect for a light lunch, a satisfying snack, or as a versatile spread for sandwiches and crackers. This recipe is not only quick and easy to make but also packs a punch of protein, making it a nutritious choice for any occasion.
Preparation Time: 10 minutes
Total Time: 10 minutes
Yield: Approximately 1 1/2 cups
Ingredients:
- 1 cup baby shrimp
- 2 hard-boiled eggs
- 1/4 cup celery, finely chopped
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
Instructions:
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Prepare the Ingredients:
- If you haven’t already, hard-boil the eggs. Once they’re cooled, peel and chop them into small pieces.
- Rinse the baby shrimp under cold water and drain well. If using larger shrimp, chop them into smaller, bite-sized pieces.
- Finely chop the celery to add a crunchy texture to the salad.
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Mix the Ingredients:
- In a mixing bowl, combine the baby shrimp, chopped hard-boiled eggs, celery, mayonnaise, lemon juice, onion powder, salt, and lemon-pepper seasoning. Gently fold everything together until well mixed. Be careful not to mash the ingredients; you want to maintain some texture.
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Adjust Seasoning (Optional):
- Taste the shrimp egg salad and adjust the seasoning if necessary. You can add more salt, lemon juice, or seasoning according to your preference.
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Serve or Store:
- Once the flavors have melded together, your shrimp egg salad is ready to be enjoyed! Serve it immediately as a sandwich filling, a topping for crackers, or as a standalone salad.
Recipe Notes:
- Versatile Serving Options: This shrimp egg salad is incredibly versatile. Spread it generously between two slices of your favorite bread for a satisfying sandwich, or dollop it onto crackers for a quick snack. You can even serve it on a bed of lettuce for a low-carb option.
- Make-Ahead Tip: If you’re planning to serve this salad later, you can prepare it ahead of time and store it in an airtight container in the refrigerator. It will keep well for up to 2 days. Just give it a quick stir before serving to freshen it up.
- Customize to Taste: Feel free to customize this recipe to suit your taste preferences. Add a dash of hot sauce for a spicy kick, toss in some diced avocado for creaminess, or sprinkle in some fresh herbs like dill or parsley for added freshness.
- Nutritional Information: This shrimp egg salad is not only delicious but also nutritious. With just 199 calories per serving, it’s a low-calorie option that’s rich in protein, making it a satisfying choice for a light meal or snack.
Nutritional Information (Per Serving):
- Calories: 199
- Total Fat: 8.4g
- Saturated Fat: 2.3g
- Cholesterol: 408.1mg
- Sodium: 1199.6mg
- Carbohydrates: 3.2g
- Fiber: 0.4g
- Sugar: 1.2g
- Protein: 25.8g
Recipe Reviews:
With an aggregated rating of 4.5 stars out of 6 reviews, this shrimp egg salad has garnered praise for its simplicity, flavor, and versatility. Reviewers have noted its delightful combination of ingredients and its ability to satisfy cravings without being overly heavy. Try it today and see why it’s a favorite among both beginner and experienced cooks alike!
