A delightful shrimp egg salad that combines the freshness of shrimp with the creaminess of eggs, perfect for a light meal.
A delightful shrimp egg salad that combines the freshness of shrimp with the creaminess of eggs, perfect for a light meal.
Ingredients
- 100 grams shrimp peeled and deveined
- 2 large eggs hard-boiled
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice freshly squeezed
- 1/4 cup celery diced
- 1 tablespoon dill fresh, chopped
- to taste salt and pepper
Instructions
- Bring a pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque. Remove and chill.
- Peel and chop the hard-boiled eggs and add them to a mixing bowl.
- Add the cooked shrimp, mayonnaise, lemon juice, celery, and dill to the bowl with the eggs.
- Gently mix all the ingredients until well combined. Season with salt and pepper to taste.
- Serve chilled as a side or on top of mixed greens for a light salad.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 3gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 230mgSodium: 520mgPotassium: 150mgSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 2mg
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This shrimp egg salad is delish! I added a bit of extra lemon juice and wow, it’s perfect! Will make again for sure.
I don’t think shrimp and eggs should be mixed. Just seems weird to me, but to each their own, I guess.