"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."
Shrimp Egg Salad
Shrimp Egg Salad
Prep Time
10 min
Yield
1-1/2 cups
Ingredients
- 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
Directions
- Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.
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