Shrimp Egg Salad – A Creamy, Protein-Packed Seafood
Shrimp Egg Salad is a creamy and flavorful dish that combines boiled eggs with tender shrimp. It offers a perfect balance of richness and freshness, enhanced by herbs and light seasoning. The texture is smooth with a slight bite from the shrimp. This recipe is quick and easy to prepare, making it ideal for busy days. It can be served as a sandwich filling, salad, or appetizer. Packed with protein, it’s both nutritious and satisfying. The mild sweetness of shrimp elevates the classic egg salad flavor. A perfect dish for seafood lovers and special meals alike.
Ingredients
- 4 large eggs
- 1 cup cooked shrimp (peeled, deveined, chopped)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped celery
- 1 tablespoon chopped green onions
- 1 tablespoon fresh parsley or dill
- Salt to taste
- Black pepper to taste
Instructions
- Boil the eggs for 10–12 minutes until hard-cooked.
- Transfer to ice water, peel, and chop them into small pieces.
- If using raw shrimp, cook them in boiling water for 2–3 minutes until pink, then cool and chop.
- In a bowl, mix mayonnaise, mustard, lemon juice, salt, and pepper.
- Add celery, green onions, and herbs.
- Gently fold in the chopped eggs and shrimp.
- Mix until creamy and well combined.
- Taste and adjust seasoning as needed. Serve chilled.
Notes
- Use fresh or अच्छी quality frozen shrimp.
- Do not overcook shrimp—they become rubbery.
- Chill before serving for best flavor.
- Adjust mayonnaise for creaminess.
- Fresh herbs enhance taste significantly.
- Add a dash of garlic for extra flavor.
- Store in an airtight container.
- Best consumed within 2 days.