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Egg and shrimp salad

updated

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Ingredients for 1 servings:

  • 90 g cooked prawns
  • 2 eggs, hard-boiled
  • 0.33 pointed peppers
  • ½ mini cucumber(s)
  • 1 tbsp, heaped sour cream
  • 60 g mayonnaise
  • some salt and pepper
  • ½ box cress, alternatively chives
  • Onion(s), optional

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

low carb and super tasty

Rinse the shrimp, if necessary, and halve any large ones. Peel and finely chop the eggs. Wash the pointed peppers and cucumber and cut into small cubes. Trim the cress or finely chop the chives. Place in a bowl with the remaining ingredients and mix well. It doesn’t need to be left to stand, but you can also chill the salad briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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