Egg salad with сrab sticks and canned corn

Recipe from Lily Moore

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Egg salad with сrab sticks and canned corn

Cooking time: 30 min

Servings 6

This delicious salad has a whole range of flavors. Incredibly simple and delicious, it is made with few ingredients, and the highlight of this salad is, of course, the crab sticks!

Boiled eggs

2 pcs.
Crab sticks

3,5 oz.
Boiled rice

3,5 oz.
Crab chips

1,7 oz.
Mayonnaise

to taste
Parsley

to taste
Canned corn

7 oz.

Calories

134 kcal
Protein

9.1 g
Fat

6.8 g
Carbohydrates

7.5 g

Remove the plastic wrappers from the crab sticks and cut them into small cubes. Then remove the shells from the boiled eggs and also cut them into cubes of the same size.
Break the crab chips into pieces. Then drain the liquids from the canned corn.
Put the cooked rice, chopped crab sticks, eggs and corn in a deep bowl. Now add the crab chips, salt, pepper and mayonnaise. Let the salad sit for about 20 minutes. Decorate the salad with parsley before serving.