Shrimp and Egg Salad

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.

This salad makes a great picnic basket filler for a day out and is equally good at home or to pack for lunch at your desk.

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.

My Catalina Style Peppadew Salad Dressing

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.

Shrimp and Egg Salad

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.

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Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Course: Main

Cuisine: American

Keyword: easy recipe, egg, shrimp

Servings: 4 servings

Calories: 204kcal

Author: Erren

Ingredients

• 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

Cups - Metric

Instructions

• 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.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 472mg | Sodium: 953mg | Potassium: 293mg | Fiber: 1g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 7.4mg | Calcium: 207mg | Iron: 3.4mg

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