Shrimp, corn, eggs and croutons salad

Salad with shrimps, corn, eggs and croutons is a very tasty, juicy and tender appetizer that will certainly be appreciated by seafood lovers. All ingredients are perfectly combined with each other, tender shrimp meat makes the salad taste very rich. Try to cook!

Ingredients

• Boiled-frozen shrimps - 400 g
• Canned corn - 250 g
• Eggs - 3 pcs.
• White bread - 70 g
• Mayonnaise - 2-3 tbsp. spoons
• Sour cream - 2 tbsp. spoons
• Mustard - 1 tbsp a spoon
• Fresh dill - 4-5 branches
• Salt to taste
• Ground black pepper - to taste

Directions

1. We prepare all the necessary products.
2. You will also need parchment paper during the cooking process.
3. We turn on the oven to heat up to 180 degrees.
4. Fill the eggs with cold water and bring to a boil. Cook for 1-2 minutes and turn off the heating. Leave the eggs in hot water for 10 minutes. Then we cool the eggs in cold water.
5. Cut the bread into cubes.
6. Cover the baking sheet with parchment paper, put the bread cubes there and dry in the oven for 10-15 minutes.
7. Peel the shrimp and cut into small pieces.
8. Chop the dill.
9. For dressing in a separate bowl, combine mayonnaise, sour cream, mustard, salt, black pepper and dill. We mix.
10. We peel the eggs. The yolks should be like this.
11. Place the eggs in a bowl and knead with a fork.
12. Add dressing to the eggs and mix.
13. We put the corn in a colander and let the liquid drain.
14. We send shrimps, corn and crackers to a bowl with eggs and dressing. We leave a little croutons to decorate the salad.
15. We mix. If necessary, add salt and pepper.
16. Serve salad with shrimps, corn and eggs, garnished with set aside croutons.
17. Bon Appetit!