{"id":12229,"date":"2016-03-29T05:00:55","date_gmt":"2016-03-29T12:00:55","guid":{"rendered":"http:\/\/www.thatrecipe.com\/blog\/?p=12229"},"modified":"2022-02-04T19:49:57","modified_gmt":"2022-02-05T03:49:57","slug":"egg-shrimp-spread-2","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/egg-shrimp-spread-2\/","title":{"rendered":"A Fun Twist on Egg Salad: Egg and Shrimp Spread"},"content":{"rendered":"\n

This Egg and Shrimp Spread is a tasty twist on egg salad and a delicious way to use up leftover boiled eggs. Or serve it with crackers or toast points for an easy make ahead appetizer.<\/p>\n\n\n\n

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This is such and easy recipe to make, and it only takes about 5 minutes to chop and mix everything. This is an old recipe of my mom's and she used to serve it with crackers or mini toasts as an appetizer. <\/p>\n\n\n\n

I offered some to my son for lunch recently and he was completely blown away by the thought of eggs for lunch. <\/p>\n\n\n\n

Eggs for breakfast, sure. Eggs for brinner (breakfast for dinner) you bet!<\/p>\n\n\n\n

But eggs for lunch, \"Mom, you've lost your mind. You CAN'T do that\" <\/p>\n\n\n\n

Hmm. I guess I never have made egg salad for you before. M'eh, more for me.<\/p>\n\n\n\n

Can I use fresh or frozen shrimp?<\/h2>\n\n\n\n

The recipe calls for a can of tiny shrimp, but you can use larger shrimp if that's what you have. Even if all you have is a few frozen jumbo shrimp it will only add about 5 whole minutes to the process.<\/p>\n\n\n\n

For leftover cooked shrimp<\/strong>: peel, if needed. and chop into small pieces<\/p>\n\n\n\n

For uncooked fresh or frozen shrimp<\/strong>: peel and devein the shrimp then toss in a small skillet for a few minutes to cook until pink. Let them cool, chop into small pieces.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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