Summer
is all about easy foods…. And at some point in the summer, I get a little tired
of my lunches…. So it is necessary for me to start spicing up the dishes…
Shrimp added to my egg salad will give an everyday dish a new and fresh twist.
I sauteed the shrimp with some Old Bay Seasoning to give it a little kick.
Diced
the boiled eggs, add the mayo, hot sauce, Dijon mustard, salt and pepper. Once
the shrimp has cooled, dice to small pieces.
Mix
together and place onto the leaves. Add crackers and you have a delicious and
easy lunch.
Shrimp
and Devilled Egg Salad
- Kosher salt
- 1 pound large shell-on shrimp, de-veined
- 6 large eggs
- 1/4 cup plus 2 tablespoons mayonnaise
- 1 tablespoon hot sauce
- 2 teaspoons dijon mustard
- Freshly ground pepper
- 4 butter lettuce leaves, halved
YUMMMMMMM!
ReplyDeleteSweet Summer Blessings to you this very day,
d