Squid, Shrimp, and Egg Salad
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Elegant, refined, and delicate – perfect for any celebration! Squid, shrimp, and egg salad is a win-win appetizer. Its balanced combination will impress every guest. Rich in protein and figure-friendly – a definite bonus.
Updated : 22 May, 2025
Easy
About 30 min.
Ingredients
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300 grams
Squid
200 grams
Shrimp
50 grams
Parsley
2
Eggs
2 tablespoon
Mayonnaise
1 units
Cucumber
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
You can substitute cooked squid with canned squid. Mayonnaise can also be replaced with sour cream.
Step 2
Clean the squid: remove the skin, inner membrane, chitinous plate, and internal parts. If frozen, partially defrost them first—slightly frozen squid is easier to clean. Boil in salted water for 1–2 minutes (no more, or they'll get rubbery), then cut into small pieces.
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Step 3
Boil the shrimp in salted water for 2–3 minutes. Let cool, peel them, and remove the black vein on the back if desired. Cut large shrimp into small pieces. If using small pre-cleaned shrimp, you can leave them whole.
Step 4
Wash and dry the cucumber. To make the salad more tender, peel it. Cut the flesh into small cubes.
Step 5
Boil the eggs until hard. Then cool, peel, and cut into small cubes.
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Step 6
Rinse the parsley, shake off excess water, and finely chop it. You can substitute or mix it with other herbs like dill, green onion, or a herb blend.
Step 7
In a salad bowl, combine squid, shrimp, eggs, cucumber, and herbs.
Step 8
Dress the salad with mayonnaise and mix well.
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Step 9
Serve directly in the bowl or use a cooking ring for a festive presentation. In that case, refrigerate for 1 hour to help the salad hold its shape. Garnish with fresh herbs before serving. Enjoy!