Egg salad with prawns in dill cream

Name: Egg salad with prawns in dill cream
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 6 Eggs (size M); 1/2 small head iceberg lettuce; 150 g Cucumber; 200 g lactose-free yoghurt; 150 g lactose-free sour cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon juice; 2-3 stem(s) Dill; 150 g Deep-sea crab meat; 1 jar (50 g) Trout caviar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

6 Eggs (size M)
1/2 small head iceberg lettuce
150 g Cucumber
200 g lactose-free yoghurt
150 g lactose-free sour cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Lemon juice
2-3 stem(s) Dill
150 g Deep-sea crab meat
1 jar (50 g) Trout caviar

Directions

1
Boil the eggs hard for about 10 minutes. Clean and wash the iceberg lettuce and, except for a few leaves for garnishing, cut into strips. Wash cucumber and cut into small cubes. Quench eggs, peel and cut into pieces. Mix yoghurt and sour cream. Season with salt, pepper, sugar and lemon juice. Wash and chop the dill and stir into the sauce, except for something to sprinkle. Put the prawns on a sieve and rinse briefly, drain
2
Mix eggs, iceberg lettuce, cucumber, shrimps and salad dressing. Arrange egg salad with lettuce leaves in a bowl. Sprinkle with the remaining dill and some caviar. Add remaining caviar
3
With 6 people: