Recipe contributed by Joyce Taylor
½ cup mayonnaise
2 tablespoons fresh lemon juice
½ cup celery, chopped
¼ teaspoon Tabasco sauce
¼ teaspoon salt
⅛ teaspoon white pepper, freshly ground
2 hard-cooked eggs, diced
1 pound cooked shrimp, peeled, deveined, and coarsely chopped
Lettuce leaves (optional)
Tomato wedges (optional)
In a medium bowl, combine mayonnaise, lemon juice, celery, Tabasco, salt, and pepper. Gently stir in eggs and shrimp. Mix thoroughly. Chill several hours or overnight. Serve on lettuce leaves. Garnish with tomato wedges.
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