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.
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