Bruce’s Shrimp Salad

I’ve been asked by several people if I had any leftovers or a lot of leftovers from my Mardi Gras party. I had one King Cake leftover when I took the leftover pieces from three King Cakes and put them together. When I brought the King Cake into work, it disappeared. I had about an eighth of a tray left of the Costco shrimp platter, and I had another Costco shrimp platter that was never taken from the fridge. Since the boiled eggs never became the deviled eggs, I had 24 boiled eggs left over. The boiled eggs are my biggest worry since they can’t be frozen.

Bruce decided to make a shrimp salad using the leftover shrimp and some of the eggs for lunch today.

Serves 4-6


  • 4 hard boiled eggs
  • 1 pound of cooked shrimp, shelled
  • 4 tablespoons of mayonnaise
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of spicy red pepper flakes
  • 2 dill pickle spears
  • 1/2 teaspoon salt
  • Dash of Worcestershire sauce
  • Black pepper to taste

Bread or rolls if making sandwiches


Medium size bowl, knife, and spoon


  1. Cut up the boiled eggs into half inch pieces
  2. Cut up the shrimp into half inch pieces
  3. Cut up the pickle spears into quarter inch pieces
  4. Mix mayonnaise, mustard, red pepper flakes, salt, pepper, Worcestershire sauce, pickles, eggs and shrimp together in the bowl
  5. If making sandwiches, pile the shrimp salad on the bread/rolls


You could put in celery and/or scallions into the shrimp salad.

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