This cool seafood salad is perfect to serve for a summertime supper.
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3 tablespoons mayonnaise
18 teaspoon salt
18 teaspoon pepper
1 pound cooked deveined tail-off shrimp, each cut in half
3 large Land O Lakes® Eggs, hard-cooked, peeled, chopped
14 cup green onions, sliced 1/4-inch
1 tablespoon chopped fresh dill
Bibb lettuce leaves, if desired
Fresh dill sprig, if desired
*Substitute 1 teaspoon dried dill weed.
STEP 1
Combine mayonnaise, salt and pepper in bowl; mix well. Stir in shrimp, eggs, green onions and dill. Cover; refrigerate at least 1 hour.
STEP 2
Garnish with lettuce leaves and dill sprig, if desired.
