1 cup tiny cocktail shrimp, finely chopped
2 hard boiled finely chopped eggs
1/2 teaspoon fresh lemon juice or to taste
2 tablespoons finely chopped onion
2 tablespoons mayonnaise ( not salad dressing)
2 tablespoons finely chopped celery
Mini-croissants

Procedures :
Combine all of the above ingredients mixing well. Spread on sliced mini-croissants and cut in half. Arrange on decorative platter lined with Boston bib lettuce. Cover and refrigerate until ready to serve. I have on occasion added some dry Hidden Valley Ranch dressing to give it an extra zing. The amount will depend on you. You can also substitute 1 slice of whole wheat bread that you butter then add your filling and top with a slice of white bread, cut off the ends and cut into quarters.
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Category : Appetizers

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