Shrimp Salad with Egg and Pineapple

Ingredients

• 8 hard‑boiled eggs
• 1 small can of pineapple slices
• 200 g shrimps
• 2 tbsp capers
• 1 cup yogurt
• 150 g mayonnaise (from the jar)
• 1 lemon (juice)
• 1 tbsp curry powder
• salt (pepper)
• Tabasco
• lettuce leaves

Instructions

1. 1.

   Peel and quarter the eggs. Drain the pineapple slices, cut them into thin sticks, and combine with the shrimps and capers in a bowl with the eggs.

2. 2.

   Whisk together yogurt, mayonnaise, and lemon juice. Season with salt, pepper, and Tabasco; mix with the remaining ingredients and garnish with lettuce leaves. Serve with baguette.