Pasta and egg salad
- 10 eggs
- 300 g croissant noodles
- Salt
- pepper
- Sugar
- 200 g TK-peas
- 1 large bunch of spring onions
- 500 g Mushrooms
- 4 EL Oil
- 500 g Whole milk yoghurt
- 200 g sour cream
- 100 g salad mayonnaise
- 4 EL White wine vinegar
- 5–6 EL Worcester sauce
140 minutes
easy
- 1.
- Boil the eggs hard. Put the pasta in plenty of boiling salted water for 7–8 minutes until al denteferment. Add frozen peas. Rinse the pasta with the peas and let them drain. Quench eggs. Let everything cool down.
- 2.
- Clean and wash the spring onions and mushrooms. Cut spring onions into rings, mushrooms into slices.
- 3.
- Heat the oil in a large pan. Fry the mushrooms vigorously. Fry the spring onions for approx.
- 4.
- for 1 minute. Season with salt and pepper. Take out and let cool down.
- 5.
- Mix the yoghurt, sour cream, mayonnaise and vinegar. Season to taste with Worcester sauce, salt, pepper and approx. 1 teaspoon sugar. Peel and roughly dice eggs. Mix with the pasta, peas, mushrooms and spring onions into the salad dressing.
- 6.
- Min. Let it soak for 1 hour. Season the salad again to taste.
1 person approx.:
- 560 kcal
- 21 g protein
- 34 g fat
- 39 g carbohydrates
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