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 caloriescarbohydrate: 3.7 gcholesterol: 42.3 mgfat: 2.6 gfiber: 0.3 gprotein: 3.2 gsaturatedFat: 0.5 gservingSize: -sodium: 130.9 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Canape with Egg Salad and Olives
Directions
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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.
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.
Chop hard-boiled eggs and mix with mayonnaise, garlic, and dill in a bowl. Season egg salad with salt and pepper.
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.