Name: Shrimp and Egg Salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4 servings
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

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.

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.

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