Shrimp Egg Salad
Creamy, refreshing, and bursting with flavor, this Shrimp Egg Salad is a luxurious twist on a classic favorite. Featuring succulent shrimp, hard-boiled eggs, and crisp celery brought together in a velvety blend of mayonnaise, Dijon mustard, and a zing of fresh lemon juice, this recipe strikes the perfect balance between rich and tangy. Finely diced red onion and a touch of fresh parsley add a pop of color and a subtle crunch, while the quick cook and prep times make it ideal for busy weeknights or elegant lunches. Serve it chilled as a satisfying standalone dish, a protein-packed sandwich filling, or an elegant topping for crackers. This easy-to-make shrimp and egg salad combines simple, wholesome ingredients for a dish that’s both versatile and irresistibly delicious! Perfect for seafood salad enthusiasts looking for fresh meal ideas.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 250 grams Large shrimp (peeled and deveined)
- 4 large Eggs
- 75 grams Mayonnaise
- 15 grams Dijon mustard
- 15 milliliters Fresh lemon juice
- 50 grams Celery (finely diced)
- 25 grams Red onion (finely diced)
- 10 grams Fresh parsley (chopped)
- 2 grams Salt
- 1 gram Black pepper
- 15 milliliters Olive oil
- 1 liter Water
Instructions
Bring 1 liter of water to a boil in a medium-sized pot. Add a pinch of salt and the shrimp.
Cook the shrimp for 2-3 minutes or until they turn pink and opaque. Remove the shrimp with a slotted spoon and place them in an ice bath to stop the cooking process. Once cooled, chop the shrimp into bite-sized pieces and set aside.
In the same pot, add the eggs and boil them for 9-10 minutes. Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs and dice them into small pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth.
Add the diced celery, red onion, parsley, cooked shrimp, and diced eggs to the bowl. Season with salt and pepper, then gently fold everything together until well combined.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled, either as a filling for sandwiches, an accompaniment to crackers, or as a standalone dish.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
