This Egg and Shrimp Spread is a tasty twist on egg salad and a delicious way to use up leftover boiled eggs. Or serve it with crackers or toast points for an easy make ahead appetizer.
This is such and easy recipe to make, and it only takes about 5 minutes to chop and mix everything. This is an old recipe of my mom's and she used to serve it with crackers or mini toasts as an appetizer.
I offered some to my son for lunch recently and he was completely blown away by the thought of eggs for lunch.
Eggs for breakfast, sure. Eggs for brinner (breakfast for dinner) you bet!
But eggs for lunch, "Mom, you've lost your mind. You CAN'T do that"
Hmm. I guess I never have made egg salad for you before. M'eh, more for me.
Can I use fresh or frozen shrimp?
The recipe calls for a can of tiny shrimp, but you can use larger shrimp if that's what you have. Even if all you have is a few frozen jumbo shrimp it will only add about 5 whole minutes to the process.
For leftover cooked shrimp: peel, if needed. and chop into small pieces
For uncooked fresh or frozen shrimp: peel and devein the shrimp then toss in a small skillet for a few minutes to cook until pink. Let them cool, chop into small pieces.
Egg and Shrimp Spread
- 4 ounce can of tiny shrimp
- 2 boiled eggs (chopped)
- 2 tablespoons finely chopped pickles
- 2 tablespoons chopped red onions
- 2 tablespoons mayonnaise
- salt and pepper to taste
- Mix all ingredients together. Chill. Serve on crackers, bread or toast points.