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 precooked 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 what ever 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.

5 from 3 votes

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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.

Course Main

Cuisine American

Keyword easy recipe, egg, shrimp

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 4 servings

Calories 204 kcal

Author Erren

Ingredients

• 14 ounces Mixed salad greens of your choice washed
• 4 hard-boiled eggs cooled and chopped
• 1 pound cooked shrimp
• what ever salad fixings you want to add

US Measurements - Metric Measurements

Instructions

1. Arrange the salad greens in a large bowl and top with the chopped eggs, shrimp, and add what ever salad fixings you choose. I added Peppadew Piquante Peppers, but the choice is yours.
2. Dress with the dressing of your choice and serve.

Nutrition Facts

Shrimp and Egg Salad

Amount Per Serving

Calories 204 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 472mg 157%

Sodium 953mg 40%

Potassium 293mg 8%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 2g

Protein 30g 60%

Vitamin A 15.2%

Vitamin C 9%

Calcium 20.7%

Iron 19%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag @ErrensKitchen on Instagram with the hashtag #ErrensKitchen and please give a star rating below ★