Shrimp Egg Salad
Yield 1-1/2 cups

1 can (4 ounces) tiny shrimp, rinsed and drained
2 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon lemon-pepper seasoning
Bread or crackers

Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.