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Egg, Prawn and Asparagus Salad

Egg, Prawn and Asparagus Salad



  • 8 Eggs (semi hard boiled)
  • 2 bunch Asparagus (blanched)
  • 16 large Prawns (cooked and peeled)
  • 4 tbsp Light mayonnaise
  • 1 Lime (zest and juice)
  • 1 bunch Chives (chopped)

Optional: sourdough bread or new potatoes


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


serve with toasted sourdough bread or boiled new potatoes

Nutritional Information

  • Serving size 253g
  • Energy 1050kJ 251kcal
  • Protein 27.3g
  • Total fat 11.3g
  • Saturated fat 2.9g
  • Carbs (total) 7.9g
  • Carbs (sugar) 6.2g
  • Sodium 805mg
  • Fibre 2.6g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people