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“The addition of hard boiled eggs makes this sandwich different. My family loves these. Sometimes I serve the shrimp salad on toasted English muffins, topped with a slice of cheddar cheese and broiled. This is one of Paula Deen's recipes.”
READY IN:
40mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine.
  2. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.

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