 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 7 |
|
The addition of hard boiled eggs makes this sandwich different. My family loves these. Sometimes I serve the shrimp salad on toasted English muffins, topped with a slice of cheddar cheese and broiled. This is one of Paula Deen's recipes. Ingredients:
1 lb cooked shrimp, peeled and de-veined |
3 hard-boiled eggs, finely chopped |
3 celery ribs, minced |
1/2 cup mayonnaise |
1 dash onion salt |
salt and pepper |
seasoning salt |
celery salt |
8 slices your choice bread, toasted |
lettuce, and (optional) |
tomato, slices (optional) |
Directions:
1. Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine.
2. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.
|
|