Dill Shrimp Salad


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