Egg Salad with Shrimp and Basil Yogurt

For the egg salad with shrimps, pierce the bottom of the eggs and cook them for eight to ten minutes, depending on their size, rinse, cool a little, peel and cut with an egg slicer.

Score tomatoes crosswise at the top and cut out at the bottom. Put them in boiling water until the skin is slightly puffy and then rinse them.

Remove the skin, cut the tomatoes into quarters and remove the core. Cut the flesh into wedges. Chop the cress. Rinse basil leaves and cut into thin strips. Blanch the peas al dente. Rinse mixed lettuce and drain.

Mix basil, yogurt, vinegar and curry well and season vigorously with salt and freshly ground pepper. Add shrimp, egg slices, cress, peas and tomato wedges to the yogurt dressing form, mix everything together well and let it sit for a short time. Season once more if necessary.

Arrange the salad leaves on plates or possibly in cocktail bowls, add the egg salad and serve with toast.

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