A favorite egg salad, made very simply with the addition of shrimp, green onion, celery and mayonnaise. Serve with crackers, as a sandwich, or stuffed into a tomato. Light and delicious!

Shrimp and Egg Salad

Today's post is a 4-in-one. They sort of all went together so rather than reserve them for different days, I thought that I would post them all together at the same time. Click each link below to visit them all.

First we have Absolutely Perfect Shrimp & Crab Boil, followed by a yummy Easy Cocktail Sauce and a Speedy White Rémoulade Sauce for dipping, and then well, what else does one do when one has leftover boiled shrimp?

Maybe Shrimp Remoulade? Or some Pickled Shrimp? Maybe Marinated Shrimp? Or a pasta salad with shrimp, like Shrimp and Macaroni Salad and Shrimp with Bowtie Pasta, both perfect for leftover boiled shrimp. Dang y'all. I'm hungry! All of those are excellent choices of course, but truly one of my most favorite things to do is to make a very simple Shrimp & Egg Salad!

This is one thing my Mama made often because she loved it so much. In fact, I think that when she made it, she actually tried to hide it from us kids! Course... that never worked. Not with me anyway.

So, this is her way of making Shrimp and Egg Salad, though mostly down south we really just refer to this as Shrimp Salad. Very simple, but oh, so good.

My favorite way to eat this is simply spread on saltines, but it is a great sandwich filling and very well received as tiny crust trimmed, finger sandwiches at a party. It is also excellent on those mini croissants, but, it's equally good on top of a bed of nice mixed lettuces and served with some fresh garden tomato wedges on the side.


So boil some eggs and make this lovely shrimp and egg salad - maybe stuffed into a nice ripe tomato, for lunch!

See more of my shrimp recipes on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

My shrimp salad stuffed inside a gorgeous tomato.

Yum

Recipe: Shrimp and Egg Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min
Inactive time: 2 hours
Total time: 2 hours 10 min
Yield: About 4 to 6 servings

Ingredients

• 1 pound of seasoned, cooked shrimp
• 3 boiled eggs
• 1 stalk of celery, chopped
• 1 whole green onion, sliced
• 3 tablespoons mayonnaise
• Kosher salt and freshly cracked black pepper, or lemon pepper, Creole/Cajun seasoning and Old Bay, to taste

Instructions

Rough chop the shrimp and place into a medium sized bowl. Peel and chop eggs, add to shrimp. Add the celery and green onion. Taste, season with salt, pepper and Old Bay; mix well. Add additional mayo if needed, and adjust seasoning as needed. Cover and refrigerate to let the flavors all meld together.

Serve as a sandwich spread on fresh bread, as a spread on saltines, center a scoop on a bed of mixed baby greens, surrounded by chunks of fresh garden tomato, or just stuff the insides of a nice fat tomato. Yummy!

Shrimp Seasoning Note: If you're using precooked or raw frozen shrimp, melt a tablespoon of butter in a skillet and add the thawed shrimp. Saute until the shrimp turns pink, or if already cooked, just to warm through. Sprinkle with some Slap Ya Mama {affil link} or other Cajun/Creole seasoning and a bit of Old Bay seasoning to give it a bit of flavor punch.

Variation: Add a tablespoon of pesto in with mayonnaise.

Note: Please look for Wild American Shrimp in support of our American fishermen and women where you shop. Much of the prepackaged frozen shrimp you see in the stores are inferior foreign imports! The less often we buy cheap, foreign imported shrimp, and the more often we look for and buy shrimp marked with the Wild American Shrimp seal, the less expensive it will become! The quality can't be matched anyway - it's worth the extra cost.

Shrimp Rolls: Prepare as above, except, add additional mayonnaise, one tablespoon of Creole mustard, omit the boiled egg and keep shrimp whole, using a medium to large size count. Butter and toast 4 split top hot dog buns or soft po'boy bread, line with lettuce and evenly distribute shrimp salad among the buns. Garnish with additional green onion and serve with a side of chips and pickle spears.

Source: http://deepsouthdish.com/

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©Deep South Dish

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Posted by Mary on August 24, 2009

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