Shrimp and Deviled-Egg Salad Rolls

Courtesy of Matt and Ted Lee for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (2)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 2

Showing 1-2 of 2

Sort by:

Newest
  • on June 09, 2010

    Flag

    Made this the night before for lunch the next day and what an excellent and easy recipe. I did boil the eggs on med/high for 15 minutes b/c it didn't cook all the way on low heat for 14 minutes. I used tabasco and it definitely gave it an extra kick. I also added some garlic powder to it and didn't add any salt at the end b/c of the bacon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 01, 2010

    Flag

    I made this recipe this past weekend and it was really simple, quick, and pretty tasty. I added a tad bit more hot sauce just to give it a bit of a kick. My husband and I thought it was pretty good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.