Shrimp and Egg Salad

Name: Shrimp and Egg Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 hard-boiled eggs, roughly chopped; 2 cups small salad shrimp; 2 stalks celery, finely diced; 1/4 cup Vidalia onion, finely diced; 1 tsp fresh dill (or 1 tsp dried dill); 3/4 cup mayonnaise; 1 tsp Old Bay seasoning; 1 tsp kosher salt; Juice of 1/2 lemon

Creamy shrimp and egg salad with crunchy celery, fresh dill, and Old Bay.

Total time

30 min

Serves

6

Difficulty

Medium

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As seen on Episode 5

The pantry

kitchen

Essentials · serves 6

6 hard-boiled eggs, roughly chopped 2 cups small salad shrimp 2 stalks celery, finely diced 1/4 cup Vidalia onion, finely diced 1 tsp fresh dill (or 1 tsp dried dill) 3/4 cup mayonnaise 1 tsp Old Bay seasoning 1 tsp kosher salt Juice of 1/2 lemon

·

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The preparation

5 steps, about 30 minutes start to finish.

01
Hard boil the eggs: boil for 10 minutes, then transfer to an ice bath for 4-5 minutes. Peel and roughly chop.
02
If using fresh dill, roll the sprigs tightly and slice with a sharp knife into a chiffonade.
03
Combine the chopped eggs, shrimp, diced celery, and diced onion in a large bowl.
04
Add the dill, mayonnaise, Old Bay, salt, and lemon juice. Stir gently to combine.
05
Taste and adjust seasoning. Refrigerate until ready to serve. Best if made ahead and served the next day.

lightbulb The chef's notes

“This one's better the next day, so make it ahead and let it chill. The lemon and Old Bay keep it from tasting flat, so taste and adjust right before serving.”

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