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5 from 4 votes

Prawn & Egg Salad

A summery salad of egg mayonnaise, prawns, tomato, avocado, cucumber, sweetcorn and grated carrot topped with a garlic dressing.
Course Main
Cuisine British
Keyword quick, salad, summer
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Author Camilla Hawkins


  • 200 g frozen prawns thawed
  • 4 eggs large
  • mayonnaise enough to coat egg
  • 1 small head of Iceberg lettuce washed & sliced
  • cherry tomatoes or slices of tomato
  • cucumber or avocado slices
  • 2 small carrots grated
  • 4 heaped tbsp tinned sweetcorn optional
  • cayenne pepper for dusting
  • For garlic dressing:
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic or sherry vinegar
  • 1 large garlic clove crushed
  • ½ tsp Dijon mustard
  • freshly ground salt & pepper


  1. Boil the eggs in a pan of boiling water for about 12 minutes.
  2. Run under a cold tap to completely cool.
  3. Once cool finely chop the eggs (I pop into my egg slicer and then turn 90º and slice once more)
  4. Place the chopped egg in a small bowl and mix with enough mayonnaise to coat, then place in the fridge.
  5. Add the dressing ingredients to lidded beaker and shake vigorously.
  6. Arrange the lettuce on 4 plates then scatter over the grated carrot and sweetcorn if using.
  7. Add the tomatoes and cucumber.
  8. Divide the egg mayonnaise between the 4 plates placing in the centre
  9. Scatter the prawns over the 4 salads and then pour the dressing over.
  10. Finish off with a dusting of cayenne pepper.
  11. Serve with some crusty bread or a roll.

Recipe Notes

I thaw my prawn by spreading them out on a plate and pop in a cool oven with just the fan on (usually takes about 20 minutes).