This tasty shrimp egg salad is perfect for a quick and satisfying meal. Made with fresh shrimp, hard-boiled eggs, and a creamy dressing, it is packed with flavor and nutrients. Serve it as a filling for sandwiches, atop a bed of greens, or enjoy it on its own. This versatile dish can be prepared in just 20 minutes, making it a great option for a busy weeknight dinner or a weekend lunch. It's also a crowd-pleaser at parties and potlucks!
Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 1/4 cup red onion, finely chopped
- Salt and black pepper, to taste
Directions
- Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, until they turn pink. Drain and rinse under cold water. Set aside.
- In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, fresh dill, red onion, salt, and black pepper. Mix well.
- Add the cooked shrimp to the bowl and gently toss to combine with the egg mixture. Make sure the shrimp is evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Once chilled, give the shrimp egg salad a final toss and taste for seasoning. Adjust with more salt and pepper if desired.
- Serve the shrimp egg salad on a bed of lettuce leaves, as a sandwich filling, or enjoy it on its own as a light and flavorful meal.
