Shrimp and egg salad

Name: Shrimp and egg salad
Cook time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 6 Eggs (size M); 1 Head lettuce (e.g. pickled salad); 1 collar Radishes; 200 g Salad cream (40 % fat); 150 g Whole milk yoghurt; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 (350 g each; reduction weight 200 g) pot of crabmeat; 1/2 bunch Dill

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 7

6 Eggs (size M)
1 Head lettuce (e.g. pickled salad)
1 collar Radishes
200 g Salad cream (40 % fat)
150 g Whole milk yoghurt
1 TABLESPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 (350 g each; reduction weight 200 g) pot of crabmeat
1/2 bunch Dill

Directions

1
Boil eggs in boiling water for 9-10 minutes. Quench cold and let them cool down. Peel the eggs and cut into eighths. Meanwhile clean and wash the salad and radishes. Drain salad and pluck into bite-sized pieces.
2
Dab radishes dry and cut into slices. Stir the salad cream, yoghurt and vinegar until smooth. Season to taste with salt and cayenne pepper. Drain the prawns. Wash the dill, dab dry and pluck.
3
Put something aside for garnishing. Line a plate with some lettuce leaves. Mix eggs, remaining lettuce, radishes, crabs and remaining dill with lettuce cream and arrange on the lettuce leaves.
4
Garnish with dill.