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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Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
15 mins
total:
50 mins
Servings:
20
Yield:
20 canapes
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

51 calories; protein 3.2g; carbohydrates 3.7g; fat 2.6g; cholesterol 42.3mg; sodium 130.9mg. Full Nutrition
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