Mini Shrimp & Egg Salad Sandwiches #SundaySupper

by The ROXX Box on April 21, 2013

in #SundaySupper, Appetizer

Are you planning a bridal/baby shower or birthday party this spring?   If so, this post will be PERFECT for you.  This week I have teamed up with some fellow #SundaySupper participants to showcase some great dishes for your spring festivities.

For my contribution, I decided to make some mini shrimp & egg salad sandwiches.  These sandwiches are super cute, and so easy to make.

Mini Shrimp & Egg Sandwiches

Here is how you make these sandwiches.

Mini Shrimp & Egg Salad Sandwiches

Ingredients

1 1/2 cups medium raw shrimp (shelled and deveined)

2 hard boiled eggs

1/4 teaspoon dried dill weed

1/4 cup mayonaise

2 teaspoons honey mustard

2 1/2 teaspoons agave

1 teaspoon sriracha sauce

salt/pepper (to taste)

cooking oil

slices of wheat and white bread

cookie cutter

Directions:

1.  Season shrimp with a little salt/pepper to taste in a bowl.  In a saute pan, add a little cooking oil and place on medium heat.  When oil is hot, add shrimp and saute until pink.  Once pink remove from heat, and place in a food processor.  Pulse shrimp until they are a fine texture.  Set aside until ready to use.

2.  Add 2 eggs to boiling water.  Once done remove from hot water, and add to cold water.  When eggs are cool enough to handle,  separate the white and yellow parts of the egg and place onto a large plate.  Using the cheese shredder portion of a grater, shred the whites so that they are a fine texture.  Using a fork, gently mash the yolks.  I use this technique to prevent my eggs from looking too chunky in my salad.

3.  To prepare the dressing, add mayo, honey mustard, agave, and sriracha to a bowl, and mix well.

4.  In a large bowl, add minced shrimp, dill weed, and eggs.  Pour 1/2 of the prepared dressing over the mix, and mix well.  If more dressing is needed, add the remaining dressing, and mix well.  Place salad in a resealable container and put in refrigerator until ready to use.

5.  To prepare the bread, use any type of mini cutter.  I used a floral cutter to represent spring.  Once bread has been cut with the cutter, place the bottom layer onto a plate.  Add about 1-2 teaspoons of salad on top of bread and cover with another layer.  Repeat these steps until you have the desired amounts of stacks.  I made my sandwiches into stacks of 4.  Garnish with a grape tomato on a skewer and serve on a platter.

MIni Shrimp & Egg Salad Sandwich

These sandwiches speak spring time, and would be a fun addition to any party.

Be sure to check out all of my fellow #SundaySupper participants below as we come together and celebrate spring.

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes

Cakes

Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Enjoy!!

Rox

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