Salad with pineapples and crab sticks

For a festive table and as a snack for lunch, a salad with canned pineapples is suitable.

Ingredients

• cucumbers - 0.3 kg;
• mayonnaise - 100 g;
• crab sticks - 0.3 kg;
• three eggs;
• canned corn - 290 g;
• pineapples - 300 g

Directions

1. Dip chicken eggs in a saucepan of water and cook for 10 minutes.
2. Drain the syrup from the jars of pineapple and corn. Cut fruit rings into pieces.
3. If the cucumbers have thick skin - cut with a knife. Finely chop the flesh.
4. Take the crab sticks out of the fridge and also grind them into cubes.
5. Remove the eggs from the shell and finely chop them.
6. Put corn, cucumbers, eggs, pineapples, and crab sticks in a salad bowl, add the required amount of mayonnaise and mix the whole mass.