Egg, Prawn & Asparagus Salad


  • 8 Farm Pride eggs, semi hard boiled
  • 2 bunches asparagus, blanched
  • 16 large prawns, cooked and peeled
  • 4 tbs light mayonnaise
  • 1 lime, zest and juice
  • 1 bunch chives, chopped



  1. In a bowl mix together the mayonnaise, lime juice and zest.
  2. Arrange eggs, asparagus and prawns onto a plate and drizzle with lime mayonnaise, sprinkle with chives.

Tip: Serve with toasted sourdough bread or boiled new potatoes.

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