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Shrimp & Egg Salad



Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes


6 servings


6  hard-cooked H-E-B Eggs, peeled & chopped

1  cup  H-E-B Ready, Fresh, Go! Chopped Celery

1  (4 ounce) jar  H-E-B harvest Moon Diced Pimientos, rinsed & drained

1/4 - 1/3  cup  H-E-B Fresh Catch Cucumber Dill Sauce OR H-E-B Mayonnaise

1  (8 ounce) package  Hill Country Fare Frozen Cocktail Shrimp (Tail Off), thawed

6  EACH:  lettuce leaves & small tomatoes, cut into 4 wedges


Combine chopped cooked eggs, celery, diced pimientos, mayonnaise, and thawed shrimp in a large mixing bowl and toss to coat. Season to taste with salt and fresh cracked pepper. Cover with plastic wrap and chill for 30 minutes or more.

Before seving, line four salad plates with a lettuce leaf and arrange the four tomato wedges in a flower pattern over the lettuce. Scoop the shrimp salad in the center of each tomato flower and serve.
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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