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Aioli Egg Salad with Prawns and Mediterranean Flair
A fresh and flavourful salad that brings together boiled eggs and sautéed prawns with a creamy aioli-yoghurt dressing. Perfect as a light lunch or a starter for two.
📖 What is it
A fresh and flavourful salad that brings together boiled eggs and sautéed prawns with a creamy aioli-yoghurt dressing. Perfect as a light lunch or a starter for two.
🛒 Ingredients
- ✓ 4 eggs
- ✓ 150g peeled prawns
- ✓ 2 tbsp olive oil
- ✓ Salt and freshly ground black pepper, to taste
- ✓ 3 garlic cloves
- ✓ 1 small red chilli
- ✓ 2 sprigs fresh thyme
- ✓ 2 tbsp light mayonnaise
- ✓ 3 tbsp natural yoghurt
- ✓ 150g cherry tomatoes
- ✓ 50g pitted black olives
📊 Nutritional Information
This aioli egg salad marries the punchy freshness of garlic and chilli with the delicate texture of prawns and hard-boiled eggs. The creamy aioli-yoghurt blend adds a light yet flavourful touch, while juicy cherry tomatoes and black olives lend a distinctly Mediterranean charm. A fuss-free recipe ready in just 15 minutes, ideal for a quick and satisfying meal.
👨🍳 Preparation
- 1
Place the eggs in boiling water and cook for about 10 minutes until hard-boiled. Then plunge into cold water to cool.
- 2
Warm the olive oil in a frying pan and quickly sauté the prawns until pink and cooked through. Season with salt, pepper, finely chopped thyme, and one crushed garlic clove.
- 3
Remove the seeds from the chilli and finely dice it. Stir into the prawns and allow to cool slightly.
- 4
In a bowl, mix together the mayonnaise and yoghurt. Press in the remaining two garlic cloves and whisk until smooth. Season with salt and pepper to taste.
- 5
Halve the cherry tomatoes and slice the olives.
- 6
Peel the cooled eggs and cut into quarters.
- 7
Arrange the eggs, prawns, tomatoes and olives on plates. Generously spoon over the aioli dressing and serve immediately.
💡 Tips and Variations
- •
For a richer twist, swap the light mayonnaise for full-fat aioli or add a pinch of smoked paprika for extra depth.
- •
Pro tip: Use a garlic press to ensure the garlic is finely and evenly distributed in the sauce.
- •
The bold garlic flavour is the star of this dish, so don’t be shy with it.
- •
For a vegetarian option, replace the prawns with sautéed mushrooms.
- •
Alternatively, pan-fried chickpeas make a great plant-based protein substitute for the prawns.
- •
A little squeeze of lemon juice in the aioli lifts the flavours and adds a lovely freshness.
- •
To make it vegan, swap eggs for marinated tofu, mayonnaise for a vegan version, and yoghurt for soy yoghurt.
- •
The secret to this salad lies in the perfect balance between creamy aioli and the bright, fruity notes of the tomatoes.
📦 Storage
This salad is best enjoyed fresh and should be kept in the fridge for no longer than a day. The aioli may thicken slightly, so give it a good stir before serving.
🍷 Pairing
This flavour-packed aioli egg salad pairs beautifully with a dry Riesling from the Mosel region or a crisp Grüner Veltliner from Austria, both of which balance the creaminess of the aioli with lively acidity. Alternatively, a light New Zealand Sauvignon Blanc complements the Mediterranean notes wonderfully.
With just a handful of simple ingredients and minimal fuss, this versatile salad delivers a delightful punch of flavour thanks to its garlicky aioli and the lovely combination of eggs and prawns. It’s a brilliant choice for anyone who loves quick, tasty dishes that feel a little special. Do give it a go at home and share it with your nearest and dearest – it’s sure to become a firm favourite!
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