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Shrimp Egg Salad Recipe
Nutrition
Cal/Serving: 63Daily Value: 3%
Servings: 6
Low-Carb
Dairy-Free, Sugar-Conscious
| Fat | 4g | 6% |
| Saturated | 1g | 4% |
| Trans | 0g | 0% |
| Carbs | 1g | 0% |
| Fiber | 0g | 0% |
| Sugars | 0g | 0% |
| Protein | 5g | 10% |
| Cholesterol | 86mg | 29% |
| Sodium | 285mg | 12% |
| Calcium | 22mg | 2% |
| Magnesium | 7mg | 2% |
| Potassium | 63mg | 2% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 3% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 0mg | 1% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 13µg | 3% |
| Vitamin B12 | 0µg | 6% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 can (4 ounces) tiny shrimp, rinsed and drained
- 2 hard-cooked eggs, chopped
- 1/4 cup finely chopped celery
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon lemon-pepper seasoning
- Bread or crackers
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
