Egg salad with shrimps
4 servings; 1 serving
4 boiled eggs
150 ml natural yoghurt
80 g low fat mayonnaise (up to 20%)
½ lemon zest, grated
1 red bell pepper
1 yellow bell pepper
1 roheline paprika
2 celery sticks
100 g shrimps
small bunch of rucola
Cut eggs into sectors.
For dressing mix natural yoghurt with mayonnaise, flavor with lemon zest, salt and pepper.
Cut bell peppers, celery sticks and tomatoes into small pieces, add shrimps.
Pour yoghurt dressing over salad and let stand in refrigerator for 15 minutes.
Tear rucola salad into pieces and mix into salad before serving.
Garnish with egg sectors.
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