Egg Salad with Shrimp

Ingredients

• 4 eggs (medium size)
• 250 g yogurt
• 2 tbsp crème fraîche
• grated zest of 0.5 untreated lemons
• Salt
• Pepper
• 1 red, yellow and green bell pepper
• 4 celery sticks
• 4 tomatoes
• 150 g shrimp
• 1 bundle arugula

Instructions

1. 1.

   Hard boil the eggs, cool them in cold water and peel. In a large bowl whisk together yogurt, crème fraîche and lemon zest. Season with salt and pepper.

2. 2.

   Quarter the bell peppers, clean and rinse them. Clean and rinse the celery sticks. Rinse the tomatoes. Finely chop all vegetables. Add the chopped vegetables and shrimp to the bowl and mix. Cover and refrigerate for about 15 minutes to let flavors meld.

3. 3.

   Rinse the arugula, shake off excess water and finely chop the large leaves. Quarter the eggs. Gently fold the arugula and egg quarters into the salad and serve.