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Egg & Shrimp Salad
6 large eggs
3/4 cup chopped cooked shrimp(4oz)
1/4 finely chopped celery
1/4 cup light mayonnaise
2 Tbsp minced red onion
1 Tbsp snipped fresh dill
1/2 tsp each mustard, vinegar and salt
1/4 tsp. freshly ground pepper
24 frozen mini Fillo Factory fillo-pastry shells(from two 2 -oz boxes), thawed
12 slices each zucchini and yellow squash
Garnish: dill sprigs
1.) Place eggs in a single layer in a medium saucepan. Add cold water to cover by 1 in. Bring to a boil, remove from heat, cover and let stand 17 minutes.
2.) Pour off water and place pan under cold running water 1 minute to halt cooking. Drain, then shake pan from side to side until eggshells are well cracked. Cover with cold water and let stand 5 minutes, then hold eggs under cool running water and peel off shells.
3.) Chop eggs in a large bowl. Stir in remaining salad ingredients until blended. Cover and refrigerate. Makes 2 1/2 cups.
4.) UP TO 2 HOURS BEFORE SERVING: Spoon egg salad into pastry shells and onto squash slices. Place on a serving platter, cover and refrigerate.