Servings: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 pound Cooked shrimp, peeled and deveined
- 6 Hard-boiled eggs, peeled and chopped
- 1/4 cup Diced red onion
- 1/4 cup Diced celery
- 1/4 cup Chopped fresh parsley
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- Salt and black pepper to taste
- Optional: Mixed greens or lettuce for serving
Instructions
- In a large bowl, combine the cooked shrimp, chopped hard-boiled eggs, diced red onion, diced celery, and chopped fresh parsley.
- Whisk the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a separate bowl.
- Pour the dressing over the shrimp and egg mixture and toss to combine.
- If desired, serve the shrimp and egg salad over a bed of mixed greens or lettuce.
- Enjoy your delicious low-carb shrimp and egg salad!
Nutrition Facts
Calories: 402 kcal
Total Fat: 32g
Saturated Fat: 6g
Cholesterol: 485mg
Sodium: 609 mg
Total Carbohydrates: 2g
Sugars: 1g
Protein: 25g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp and Egg Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
