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Shrimp-Egg Salad Club

Yield Makes 4 servings
Substitute fresh arugula for the spinach if you prefer it's spicy bite. For a checkerboard effect, you can use both white and wheat breads. If you want to serve only the salad, just omit the bread,spinach, and 1/3 cup mayonnaise.


  • 2/3 cup mayonnaise, divided
  • 4 large hard-cooked eggs, chopped
  • 1 celery rib
  • 2/3 cup finely chopped boiled shrimp
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon ground red pepper
  • 1/4 cup chopped fresh chives
  • 1 tablespoon minced sweet onion
  • 1/4 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground pepper
  • 12 very thin white or wheat sandwich bread slices, lightly toasted
  • 1 cup firmly packed fresh spinach

How to Make It

  1. Stir together 1/3 cup mayonnaise and next 8 ingredients. Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach and 4 bread slices.

  2. Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters; garnish, if desired.