Shrimp Canape with Egg Salad and Olives
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"Great finger food or appetizers for the holidays that you can easily scale up or down. The little shrimp canapes look adorable and egg, shrimp, and olives are a tasty combination"
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Ingredients50 m servings 51 cals
Original recipe yields 20 servings (20 canapes)
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring a large pot with lightly salted water to a boil while eggs are cooking. Add shrimp and cook until shrimp are pink and opaque, 1 to 3 minutes. Drain and rinse shrimp in a colander under cold running water.
- Chop hard-boiled eggs and mix with mayonnaise, garlic, and dill in a bowl. Season egg salad with salt and pepper.
- Lay out bread pieces on a serving platter. Place a dollop of egg salad on each piece of bread and add 1 shrimp on top. Garnish with 1 olive slice.
Per Serving: 51 calories; 2.6 g fat; 3.7 g carbohydrates; 3.2 g protein; 42 mg cholesterol; 131 mg sodium. Full nutrition