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- Preparing Time: 2 hours and 55 minutes
- Total Time: -
- Served Person: 12
- salt and pepper to taste
- 2 tablespoons paprika
- 12 eggs
- 3 bunches green onions, chopped
- 1 (4 ounce) can small shrimp, drained
- 10 large baking potatoes, scrubbed
- 6 dill pickles, chopped
- 1 (4 ounce) can shrimp
- 2 cups low-fat mayonnaise
- 2 tablespoons celery salt
- Carbohydrate 60.5
- Cholesterol 218
- Fat 6
- Protein 18.3
- Sodium 1288
- Calories 359 calories;
Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.
