Egg salad with shrimp

Ingredients for 1 servings:

• 5 eggs
• 250 g remoulade
• 5 gherkins
• some cucumber juice
• 200 g shrimp
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple and delicious spread

Boil the eggs hard for about 10 minutes, peel them, and cut them into small cubes. An egg slicer is useful for this: cut the egg lengthwise, then crosswise, and then the third side. Also cut the gherkins into small cubes. Mix the remoulade in a bowl with a little water from the jar of gherkins (maybe 2 tablespoons, otherwise the sauce will be too thin later, as the gherkins will still release water). Then add the eggs and gherkins to the bowl, add the shrimp, and stir everything well. Season with a little salt and pepper and let the salad sit for a while. Adjust the seasoning if necessary. The egg salad tastes best spread on wholegrain bread. Snacking is also allowed. The quantities can vary depending on the size of the eggs, gherkins, and personal taste. For example, I like the salad with much more than 250g of remoulade.