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Salad with egg cheese and shrimp in creams

Cooking recipes / Top Picks / Salads

2 servings
25 min

Shrimp - 200 g, Eggs - 3 pcs., Hard cheese - 70 g, Cherry tomatoes - 150 g, Mayonnaise - 5 tbsp., Salt - to taste, Dry spices - to taste

Boil the eggs in advance to make the salad. To do this, pour cold water over the raw eggs and place on heat. Bring to a boil and boil in boiling water for 5-7 minutes. Then drain the hot water and fill the eggs with cold water so that they cool down faster. Peel the finished eggs from the shell. Grate the cheese on a medium grater.

For the salad, prepare cremans that match the size. Grate the eggs and place the first layer on the bottom of the creamanques.

Brush a layer of eggs with a little mayonnaise.

Put the prawns in the next layer. If you use frozen shrimp, then they will need to be boiled beforehand. In this recipe, I use ready-made shrimp for salads. They are sold in brine, which must be drained and shrimp can be used immediately into a salad.

Rinse and dry the cherry tomatoes. Slice the tomatoes into 4 parts each and spread into the creams in the next layer. Brush a layer of tomatoes with a little mayonnaise.

Sprinkle grated cheese over the top of the salad over the top. Cool the finished salad a little in the refrigerator and serve to the table. Enjoy your meal!