Elegant Egg Salad with Prawns and Mango
Welcome to NutriQuorum! In this blog post, we will discover the magic of our Elegant Egg Salad with Prawns and Mango! Whether you're hosting Christmas dinner or ringing in the New Year, this dish is sure to add a touch of sophistication and celebration to your table.
Equipment
- 1 pot
- 1 salad bowl
Ingredients
- 6 boiled eggs
- 1 small boiled carrot
- 2 small boiled potatoes
- 2 baby cucumbers
- 150 g cooked prawns
- 1 cup green peas from jar
- 6 Tbsp vegan mayo
- 1 small mango to taste
- Fresh parsley for serving
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes. Remove from heat, cool in cold water, peel, and chop the eggs finely.
- Cook the Prawns: If your prawns are not pre-cooked, bring a pot of water to a boil. Add a pinch of salt and the prawns. Cook for 3-4 minutes or until they turn pink and opaque. Drain and set aside to cool before chopping into bite-sized pieces.
- Prepare the Vegetables: Peel and dice the ripe mango. Finely chop the boiled carrot and dice the small boiled potatoes into small cubes. Thinly slice the baby cucumbers.
- Combine Ingredients: In a large mixing bowl, combine the chopped eggs, cooked prawns, diced mango, chopped carrot, diced potatoes, sliced baby cucumbers, and green peas.
- Add Vegan Mayo: Add the vegan mayo to the mixture. Start with 4 tablespoons and adjust according to your desired creaminess. Gently toss the ingredients to coat them evenly with the mayo.
- Season and Garnish: Taste the salad and season with salt and pepper as needed. Sprinkle fresh parsley over the top for a burst of color and herbal freshness.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld together. When ready to serve, give it a final gentle toss and transfer to a serving platter. Garnish with additional parsley if desired.
Tried this recipe?Let us know how it was!