Prawn & Egg Salad
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
27 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Prawn & Egg Salad
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A summery salad of egg mayonnaise, prawns, tomato, avocado, cucumber, sweetcorn and grated carrot topped with a garlic dressing.
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Ingredients
- 200 g frozen prawns thawed
- 4 eggs large
- mayonnaise enough to coat egg
- 1 small head of Iceberg lettuce washed & sliced
- cherry tomatoes or slices of tomato
- cucumber or avocado slices
- 2 small carrots grated
- 4 heaped tbsp tinned sweetcorn optional
- cayenne pepper for dusting
- For garlic dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic or sherry vinegar
- 1 large garlic clove crushed
- ½ tsp Dijon mustard
- Freshly ground salt & pepper
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Instructions
- Boil the eggs in a pan of boiling water for about 12 minutes.
- Run under a cold tap to completely cool.
- Once cool finely chop the eggs (I pop into my egg slicer and then turn 90º and slice once more)
- Place the chopped egg in a small bowl and mix with enough mayonnaise to coat, then place in the fridge.
- Add the dressing ingredients to lidded beaker and shake vigorously.
- Arrange the lettuce on 4 plates then scatter over the grated carrot and sweetcorn if using.
- Add the tomatoes and cucumber.
- Divide the egg mayonnaise between the 4 plates placing in the centre
- Scatter the prawns over the 4 salads and then pour the dressing over.
- Finish off with a dusting of cayenne pepper.
- Serve with some crusty bread or a roll.
Notes
- I thaw my prawn by spreading them out on a plate and pop in a cool oven with just the fan on (usually takes about 20 minutes).
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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