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Boil the eggs in a pan of boiling water for about 12 minutes.
Run under a cold tap to completely cool.
Once cool finely chop the eggs (I pop into my egg slicer and then turn 90º and slice once more)
Place the chopped egg in a small bowl and mix with enough mayonnaise to coat, then place in the fridge.
Add the dressing ingredients to lidded beaker and shake vigorously.
Arrange the lettuce on 4 plates then scatter over the grated carrot and sweetcorn if using.
Add the tomatoes and cucumber.
Divide the egg mayonnaise between the 4 plates placing in the centre
Scatter the prawns over the 4 salads and then pour the dressing over.
Finish off with a dusting of cayenne pepper.
Serve with some crusty bread or a roll.