5 hard-boiled eggs
1 lb peeled, cooked shrimp
1/4 cup mayonnaise
3 tablespoons Dijon mustard
2 teaspoons dillweed
1 1/2 teaspoon dill relish
1/2 teaspoon hot paprika
1/4 teaspoon celery seed
freshly ground black pepper
rolls or sliced bread
tomato slices (optional)
additional paprika (optional)
Halve the eggs. Remove the yolks to a large bowl. Set aside.
Coarsely chop the egg whites and shrimp. Place in a medium bowl. Set aside.
Mash together the spices, mayo and mustard into the yolks until smooth. Add the shrimp and egg whites. Stir to evenly combine all ingredients.
Spoon on to rolls/bread, garnish with tomato slice, sprinkle with paprika and serve. Alternatively, refrigerate the salad until ready to eat, up to 24 hours.
I came up with the idea for this while reading The Potlikker Papers: A Food History of the Modern South by John T. Edge (read my thoughts on my book blog). In it he describes a truly dreadful sounding dish consisting of a bed of deviled eggs topped with a creamy, cheesy gravy, shrimp and served over those awful “Chinese” crunchy noodles. I shuddered. Then I got to thinking. I like shrimp salad. I like deviled eggs. I’ve even made shrimp deviled eggs! What if I made something that combined the two and made something actually tasty (no offense to people who actually like the casserole, I found recipes for it online so someone must still be making it) and probably a whole lot easier? I’m glad I did. This shrimp salad-egg salad hybrid is awesome. It is like the creamiest deviled eggs ever mixed with tasty, sweet shrimp. What’s not to love?
I had mine on a long roll because we happen to have them for a dish I was planning to make tomorrow for dinner but Matt had his on potato bread and said it was just as good. I also got to break out my faux paper plates with an ant print so win-win.
Note: look for dill relish near regular sweet pickle relish in the condiment aisle or near pickles. If you can’t find it, finely chop up half of a dill pickle spear.