Dill Shrimp Salad


  • 1 lb spiral pasta, cooked & drained
  • 4 oz cream cheese
  • 1 cup mayo
  • 1 Tbsp dill weed
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp cayenne
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 3 boiled eggs, peeled & chopped
  • 2 cup cooked mini shrimp


  1. Cook noodles according to package, drain, and set aside.
  2. In a mixing bowl, beat cream cheese until smooth and then add the mayo until mixed. Add dill weed, paprika, salt, pepper, cayenne, and garlic powder and stir gently.
  3. Add mixture to the noodles, as well as the chopped eggs and shrimp. Fold using a rubber spatula until all the noodles are covered.
  4. Chill in fridge for 4 hours or overnight.
  5. Serve as a side dish at your next BBQ!

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