Egg salad with shrimps

Name: Egg salad with shrimps
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 Eggs; 200 g deep-sea crab meat (fresh, frozen or in brine); 1/2-1 Cucumber; 3-4 Tbsp Schmand; 2-3 TABLESPOONS Salad Mayonnaise; 7-10 Tbsp salt, pepper, sugar; 1-2 TEASPOONS Lemon juice; 150 g Whipped cream; 4-6 Stem(s) Dill; several sheets Iceberg lettuce; 1 jar (50 g) Trout caviar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 Eggs
200 g deep-sea crab meat (fresh, frozen or in brine)
1/2-1 Cucumber
3-4 Tbsp Schmand
2-3 TABLESPOONS Salad Mayonnaise
7-10 Tbsp salt, pepper, sugar
1-2 TEASPOONS Lemon juice
150 g Whipped cream
4-6 Stem(s) Dill
several sheets Iceberg lettuce
1 jar (50 g) Trout caviar

Directions

1
Hard boil eggs. Quench, peel and let them cool
2
Rinse shrimps cold on a sieve and drain well. Wash or peel the cucumber and dice it finely
3
Mix the sour cream and mayonnaise. Season with salt, pepper, some sugar and lemon. Whip cream until half stiff, fold in. Wash and chop the dill. Dice eggs. Mix both with cucumber, shrimps and sauce. Clean, wash and dry salad leaves. Arrange salad on top and garnish with caviar