Seafood and Egg Salad

    Seafood and Egg Salad


    15 people made this

    Loaded with eggs, crab, tuna, scallops and prawns, this seafood egg salad goes great with crusty bread, pitas and even toasted baguette slices.

    Serves: 30 

    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 500g large prawns, peeled and deveined
    • 500g scallops, rinsed and patted dry
    • 1 (170g) tin crab meat, drained and flaked
    • 380g tuna, drained and flaked
    • 1 teaspoon salt and pepper, to taste
    • 1 tablespoon bay seasoning
    • 1 cup mayonnaise, to taste
    • 2 tablespoons yellow mustard
    • 1/2 teaspoon garlic powder, to taste
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground turmeric
    • 2 tablespoons white sugar
    • 1 large green capsicum, diced
    • 2 stalks celery, diced
    • 5 hard boiled eggs, diced
    • 1 hard boiled egg, sliced
    • 1/2 teaspoon paprika, as garnish

    Preparation:30min  ›  Cook:17min  ›  Extra time:2hours chilling  ›  Ready in:2hours47min 

    1. Heat oil over medium heat in a large frypan and add onions, stirring until translucent, about 7 minutes. Add prawns, scallops, crab meat and tuna. Cook until prawns are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper and bay seasoning. Remove from heat.
    2. Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the capsicum, celery and chopped eggs.
    3. Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
    4. Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavours blend.

    How to boil eggs

    Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel then dice.

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