Loaded with eggs, crab, tuna, scallops and prawns, this seafood egg salad goes great with crusty bread, pitas and even toasted baguette slices.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel then dice.
I even made this with a refrigerator pack of mixed crab and shrimp + can of tuna--- I put a little too much celery- but it was GREAT and we at the whole bowl at one sitting : ) Thanks for a yummy recipe! - 18 Aug 2010 (Review from Allrecipes USA and Canada)
Excellent! I added colored cheese tortellini to the recipe and it was gone soon after it arrived at the table! - 31 Oct 2009 (Review from Allrecipes USA and Canada)
This was great! I used frozen cooked shrimp (thawed) but just added those, the crabmeat and tuna the last 3 minutes. A big hit at a recent pool party. Even those who are not lovers of fish devoured it....thanks for a "keeper" recipe. - 26 Jul 2011 (Review from Allrecipes USA and Canada)