Boiled Shrimp Salad

1 lb. boiled ready-to-eat shrimp, peeled and tails removed
2 boiled eggs, chopped
½ c. mayonnaise
1 stalk celery, diced
1 small onion, diced (optional)
1 tsp. mustard
2 tsp. sugar
2 tsp. olive oil
1 tsp. dill seed (optional)
Juice of 1 lemon
Grated lemon rind

• Combine cooked shrimp with other ingredients.
• Cover and chill before serving.
• Keep refrigerated once eggs and mayonnaise are mixed.
  
  Sheila Witherington
  I first ate this dish at a restaurant in Ruston, Louisiana, when we stopped for a meal on a return trip from Pineville back to Bearden. This was one of the best dishes I had ever eaten. I especially like it with the chopped onion, but many people prefer to omit the onion. Serve with French bread, crackers, pita bread, or on a bed of lettuce. If you don’t have the dill or lemon, it is still good.