Packed with shrimp and chopped hard-boiled eggs, this hearty recipe for Shrimp and Egg Salad makes a healthy and delicious lunch or light dinner.
Buy pre-cooked shrimp and washed salad to make this a quick and easy meal that’s ready in no time.
I make a lot of salads during the summer. Living in a country that rarely has air conditioning, anything I can make without heating up the kitchen is a real plus for me.
When I make this on hot days, I cook the eggs first thing in the morning and chill them in the fridge until I’m ready to use them.
Growing up, my parents used to take us to a restaurant that served a salad before the meal that was very similar to this. They piled it high with chopped eggs, baby shrimp and Catalina dressing (a red french dressing). I hated hard-boiled eggs, but I loved that salad.
The restaurant closed down years ago, but my love for that salad still remains.
You can’t buy Catalina dressing in the UK so I created my own recipe, Catalina Style Peppadew Salad Dressing. My version is Catalina style with my own little twist.
This is a great salad for the whole family. My son likes to add shredded cheese to his. It’s really versatile. You can add whatever salad fixings you want.
I sometimes add cucumber and tomatoes, but the day I shot the photos, I just used mixed bagged salad and a few Peppadew Piquante Peppers. I like how the sweet heat and the shrimp go together, but it’s really your call – you can build on it any way you want.
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Shrimp and Egg Salad
- 14 ounces Mixed salad greens of your choice washed
- 4 hard-boiled eggs cooled and chopped
- 1 pound cooked shrimp
- whatever salad fixings you want to add
- Arrange the salad greens in a large bowl and top with the chopped eggs, shrimp, and add whatever salad fixings you choose. I added Peppadew Piquante Peppers, but the choice is yours.
- Dress with the dressing of your choice and serve.