Fine egg-shrimp cocktail

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g Iceberg lettuce
  • 100 g Garnelen im See
  • 2 Eggs
  • 100 g Salad Mayonnaise
  • 1 TABLESPOON Tomato paste
  • 1 TEASPOON Cognac
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 100 g Cucumber
  • 7-10 Tbsp Dill

Directions

  1. 1

    Clean the salad, cut into fine strips, wash and drain. Drain shrimps as well. Cook the eggs in boiling water for about 8 minutes. Quench cold, peel and cut into slices. Mix mayonnaise, tomato paste and cognac.

  2. 2

    Season with salt and pepper. Wash and quarter the cucumber and cut into fine slices. Mix iceberg lettuce, eggs, dressing, shrimps and cucumber carefully. Season to taste with salt and pepper. Serve garnished with dill as desired

Nutrition Facts

KCAL
210 kcal
CARBS
5 g
FATS
17 g
PROTEINS
10 g

Categories & Tags

Appetizer