Boiled Shrimp Egg Salad | Cajun 911 Cuisine
This Cajun 911 Boiled Shrimp Egg Salad is creamy, refreshing, and full of Louisiana flavor. Tender boiled shrimp and chopped eggs are balanced with parsley, a lighter hand of green onions, and a gentle Worcestershire note that enhances the seafood without overpowering it. Simple, chilled, and perfect for warm-weather meals or elegant seafood spreads.
INGREDIENTS
PROTEIN BASE
1 cup boiled shrimp, chopped
4 hard-boiled eggs, chopped
FRESH HERBS & AROMATICS
2 Tbsp green onions, sliced
2 Tbsp fresh parsley, minced
CREAMY DRESSING
1/4 cup mayonnaise
1 tsp Creole mustard or yellow mustard for milder flavor
1/2–1 tsp Worcestershire sauce
1/2–1 tsp lemon juice
Pinch Cajun seasoning, optional and mild
Salt and black pepper, to taste
INSTRUCTIONS
1. Prepare the Shrimp and Eggs
Chop the boiled shrimp and hard-boiled eggs. Add to a mixing bowl.
2. Add the Fresh Herbs
Stir in the green onions and parsley until evenly distributed.
3. Make the Dressing
Whisk together mayonnaise, mustard, Worcestershire sauce, lemon juice, optional Cajun seasoning, salt, and black pepper.
4. Combine
Gently fold the dressing into the shrimp and egg mixture until fully coated.
5. Chill and Serve
Refrigerate for 20–30 minutes before serving to allow flavors to develop.
SERVING IDEAS
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Serve cold on crackers or toasted bread
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Use for po’boys or mini sandwiches
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Spoon into lettuce cups or avocado halves
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Add to brunch boards or seafood platters
NOTES
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Adjust green onions to taste for a milder or sharper profile
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Add celery for extra crunch
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Replace half the mayonnaise with Greek yogurt for a lighter version
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with Bayou seafood dishes
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Serve alongside light salads or fresh fruit
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