Shrimp Salad Sandwich

The perfect light meal for a hot summer evening. Purchase cooked shrimp at your market and you can have this delightful sandwich on the table in minutes.


1/2 cup mayonnaise, regular or lite


4 teaspoons fresh lemon juice

4 teaspoons Dijon mustard

1/4 cup fresh dill, finely chopped

1 pound cooked shrimp, shelled and deveined

2 hard boiled eggs, peeled and chopped

8 slices rye or pumpernickel bread

sliced tomatoes, optional

sliced avocados, optional

lettuce leaves, optional

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


In a small bowl whisk together mayonnaise, honey, lemon juice, mustard and dill.
Cut shrimp into ½-inch pieces and place in a medium bowl. Add chopped egg and dressing. Toss to combine. Prepare sandwiches.
Serves: 4