Shrimp Salad on Pumpernickel Toast
Ingredients
- ⅓ cup mayonnaise
- 1 tbsp. fresh dill, chopped
- 1 tbsp. fresh tarragon, chopped
- 1 tbsp. fresh chives, chopped
- 2 tsp. Dijon mustard
- ½ tsp. salt
- ½ tsp. hot sauce
- ¼ tsp. ground black pepper
- 4 cups salad shrimp, cooked
- ½ cup celery, diced
- Pumpernickel bread, sliced and toasted
- Fresh dill, garnish
Instructions
- In a large bowl, stir together mayonnaise and next 7 ingredients.
- Add shrimp and celery, stirring to combine.
- Cover and refrigerate until ready to serve.
- Serve on toasted pumpernickel bread and garnish with dill, if desired.