Shrimp Salad (Iceland) - cooking recipe

Ingredients

4 eggs (hard-boiled)
250 g shrimp (9 oz can or may use frozen baby shrimp)
1 (8 ounce) can crushed pineapple (well-drained)
5 ounces mayonnaise
3 ounces cream cheese (softened)
1/2 teaspoon paprika
1 teaspoon lemon juice
1 dash Tabasco sauce
salt and pepper (to taste)
2 tablespoons chives (freshly-snipped)

Preparation

Chop eggs & shrimp as desired.
Combine all ingredients & mix well.
Refrigerate at least 2 hrs before use.
NOTE: Serving sizes will vary & depend upon whether used as a dip/spread or a sandwich filling. I reflected 2 oz appy servings & would expect 8 sandwiches using 3 oz servings.