Shrimp Egg Salad

Prep Time 5 minutes
Servings 4
Calories 516 kcal


  • 12 hard boiled eggs
  • 3/4 lb cooked shrimp
  • 1/4 cup green onions diced
  • 1 shallot minced
  • 2 tbsp fresh dill weed minced
  • 1 large garlic clove pressed
  • 1/2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 cup mayo
  • salt
US Customary - Metric


  1. Cut cooked shrimp into 2-3 pieces and add it to the bowl. 

  2. Chop hard boiled eggs and add them to the bowl as well. 

  3. Add diced green onion, minced shallot, minced dill weed, pressed garlic, lemon juice, lemon zest, and salt. 

  4. Gently mix everything until combined.

  5. Add mayo and gently mix until mayo is evenly incorporated. 

  6. Refrigerate until ready to serve. 

Recipe Notes

If you wish to cook your shrimp for the salad:

Bring water to boil in a small pot. Add salt to water and mix. Add shrimp and turn off the heat. Cook shrimp for 2-3 minutes, depending on shrimp size. Shrimp will turn pink and curl. Take shrimp out of water to cool. Once it's cooled, use it in the salad. 

Nutrition Facts
Shrimp Egg Salad
Amount Per Serving
Calories 516 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 8g50%
Cholesterol 785mg262%
Sodium 1026mg45%
Potassium 295mg8%
Carbohydrates 3g1%
Sugar 2g2%
Protein 36g72%
Vitamin A 875IU18%
Vitamin C 6.8mg8%
Calcium 203mg20%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.