Shrimp Canape with Egg Salad and Olives

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

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 51 Calories

Ingredients

• 3 eggs
• 2 cloves garlic, minced
• salt and freshly ground black pepper
• ½ pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons mayonnaise, or more to taste
• 2 sprigs dill, finely chopped
• 5 slices bread - crusts removed, lightly toasted, and cut into 4 squares
• 20 sliced black olives

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Chop hard-boiled eggs and mix with mayonnaise, garlic, and dill in a bowl. Season egg salad with salt and pepper.

Step 4

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.