Creamy Shrimp Toast with Cucumber and Egg
Creamy Shrimp Toast with Cucumber and Egg
Ingredients
For the Creamy Shrimp Salad
- 1 pound shrimp, cooked, peeled, deveined, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
For Assembly and Garnish
- 4 slices dark, dense bread, such as pumpernickel or rye
- butter, as needed, softened
- 1/2 English cucumber, thinly sliced
- 2 hard-boiled eggs, peeled and sliced
- fresh dill sprigs, as needed, for garnish
- 2 lemon wedges, for serving
Instructions
- 1
If your shrimp is not pre-cooked, cook it according to package directions (e.g., boil for 2-3 minutes until pink and opaque). Drain well and let cool completely. Once cool, roughly chop the shrimp into bite-sized pieces.
⏱️ 7 min
- 2
In a medium bowl, whisk together the mayonnaise, plain Greek yogurt, chopped fresh dill, fresh lemon juice, Dijon mustard, salt, black pepper, and paprika until well combined and smooth.
⏱️ 3 min
- 3
Add the chopped shrimp to the creamy dressing mixture. Gently fold until the shrimp is evenly coated. Taste and adjust seasonings if necessary.
⏱️ 2 min
- 4
Toast the slices of dark, dense bread to your desired crispness. While still warm, lightly butter each slice.
⏱️ 4 min
- 5
Arrange the thinly sliced cucumber evenly over the buttered toast slices.
⏱️ 2 min
- 6
Spoon a generous amount of the creamy shrimp salad over the cucumber slices on each piece of toast, spreading it evenly.
⏱️ 3 min
- 7
Top each shrimp toast with slices of hard-boiled egg. Garnish with a fresh dill sprig and serve immediately with a lemon wedge on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp Toast with Cucumber and Egg
Ingredients
For the Creamy Shrimp Salad
- 1 pound shrimp, cooked, peeled, deveined, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
For Assembly and Garnish
- 4 slices dark, dense bread, such as pumpernickel or rye
- butter, as needed, softened
- 1/2 English cucumber, thinly sliced
- 2 hard-boiled eggs, peeled and sliced
- fresh dill sprigs, as needed, for garnish
- 2 lemon wedges, for serving
Instructions
- 1
If your shrimp is not pre-cooked, cook it according to package directions (e.g., boil for 2-3 minutes until pink and opaque). Drain well and let cool completely. Once cool, roughly chop the shrimp into bite-sized pieces.
⏱️ 7 min - 2
In a medium bowl, whisk together the mayonnaise, plain Greek yogurt, chopped fresh dill, fresh lemon juice, Dijon mustard, salt, black pepper, and paprika until well combined and smooth.
⏱️ 3 min - 3
Add the chopped shrimp to the creamy dressing mixture. Gently fold until the shrimp is evenly coated. Taste and adjust seasonings if necessary.
⏱️ 2 min - 4
Toast the slices of dark, dense bread to your desired crispness. While still warm, lightly butter each slice.
⏱️ 4 min - 5
Arrange the thinly sliced cucumber evenly over the buttered toast slices.
⏱️ 2 min - 6
Spoon a generous amount of the creamy shrimp salad over the cucumber slices on each piece of toast, spreading it evenly.
⏱️ 3 min - 7
Top each shrimp toast with slices of hard-boiled egg. Garnish with a fresh dill sprig and serve immediately with a lemon wedge on the side.
⏱️ 4 min