Shrimp Canape with Egg Salad and Olives recipe

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Ingredients

3 eggs
½ pound uncooked medium shrimp, peeled and deveined
2 tablespoons mayonnaise, or more to taste
2 cloves garlic, minced
2 sprigs dill, finely chopped
salt and freshly ground black pepper
5 slices bread - crusts removed, lightly toasted, and cut into 4 squares
20 sliced black olives

Nutrition Info

50.9 calories
carbohydrate: 3.7 g
cholesterol: 42.3 mg
fat: 2.6 g
fiber: 0.3 g
protein: 3.2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 130.9 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Bring a large pot with lightly salted water to a boil while eggs are cooking. Add shrimp and cook until shrimp are pink and opaque, 1 to 3 minutes. Drain and rinse shrimp in a colander under cold running water.

  3. Chop hard-boiled eggs and mix with mayonnaise, garlic, and dill in a bowl. Season egg salad with salt and pepper.

  4. Lay out bread pieces on a serving platter. Place a dollop of egg salad on each piece of bread and add 1 shrimp on top. Garnish with 1 olive slice.

Recipe Yield

20 canapes

Recipe Note

Great finger food or appetizers for the holidays that you can easily scale up or down. The little shrimp canapes look adorable and egg, shrimp, and olives are a tasty combination

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