• 4 eggs (hard-boiled)
  • 250 g shrimp (9 oz can or may use frozen baby shrimp)
  • 1 (8 ounce) can crushed pineapple (well-drained)
  • 5 ounces mayonnaise
  • 3 ounces cream cheese (softened)
  • 1/2 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1 dash Tabasco sauce
  • salt and pepper (to taste)
  • 2 tablespoons chives (freshly-snipped)
  • 1 Chop eggs & shrimp as desired.
  • 2 Combine all ingredients & mix well.
  • 3 Refrigerate at least 2 hrs before use.
  • 4 NOTE: Serving sizes will vary & depend upon whether used as a dip/spread or a sandwich filling. I reflected 2 oz appy servings & would expect 8 sandwiches using 3 oz servings.