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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


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


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).