Egg Salad with Shrimp

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Boil the eggs hard for about 10 minutes, peel them and cut them into small cubes. An egg cutter is suitable for this: cut the egg lengthways, then crosswise and then the third side. Also cut the pickles into small cubes.
Mix the tartar sauce in a bowl with a little water from the pickle jar, maybe 2 tablespoon, otherwise the sauce will be too thin later because the cucumber will still give off water. Then add the eggs and cucumber to the bowl, add the shrimp and stir vigorously. Add a little salt and pepper and leave the salad to stand for a while. If necessary, season again.
The egg salad tastes best as a spread on a grain bread. But snacking is also allowed.
The quantities given may vary depending on the size of the eggs, pickles and personal taste. For example, I like the salad with a lot more than 250 g tartar sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.