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
salt, pepper
1 red bell pepper
1 yellow bell pepper
1 roheline paprika
2 celery sticks
4 tomatoes
100 g shrimps
small bunch of rucola
Preparation:
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Cut eggs into sectors.
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For dressing mix natural yoghurt with mayonnaise, flavor with lemon zest, salt and pepper.
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Cut bell peppers, celery sticks and tomatoes into small pieces, add shrimps.
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Pour yoghurt dressing over salad and let stand in refrigerator for 15 minutes.
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Tear rucola salad into pieces and mix into salad before serving.
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Garnish with egg sectors.
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Enjoy!
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