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Japanese Egg Salad - a Twist on Eggs and Mayo

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“Chilled, crisp salads are one of the great summer dishes, and a refreshing eat-it-anytime meal. Almost any food can be a part of an enticing salad -- vegetables, fruits, pasta, potatoes, meats, cheese, herbs. This Japanese Egg Salad showcases fluffy white rice, shrimp, hard-boiled eggs and Romaine lettuce leaves; tossed in a tangy French dressing with capers and chives. A delicious alternative to the same-old, same-old egg salad.”

Ingredients Nutrition


  1. Cook rice per instructions on box, drain.
  2. Add 1/2 cup of French Dressing (See Below), onion, three (3) of the eggs - diced, pickles, and the shrimp. Salt and pepper to taste. Gently mix so all ingredients are coated with the dressing; chill.
  3. On a chilled, large serving platter arrange the Romaine lettuce leaves, sprinkle with the shredded cabbage and carrots. (Reserve a couple tablespoons of the cabbage and carrots for garnish.).
  4. Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf.
  5. Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad.
  6. Mix the remaining 1/2 cup of French Dressing with tomato sauce, capers and scallions; drizzle over the salad. Garnish with reserved shredded cabbage and carrots, and the chopped olives.
  7. Keep chilled until ready to serve. Refrigerate leftovers.
  8. French Dressing:.
  9. Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing.

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