Pasta and egg salad

Name: Pasta and egg salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 300 g Croissant noodles; 7-10 Tbsp Salt; 200 g frozen peas; 10 Eggs (size M); 1 (approx. 280 g) large bunch of spring onions; 500 g white mushrooms; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 500 g creamy milk yoghurt; 200 g Schmand; 100 g Salad Mayonnaise; 4-5 Tbsp White wine vinegar; 5-6 Tbsp Worcester sauce; 1 TEASPOON Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

300 g Croissant noodles
7-10 Tbsp Salt
200 g frozen peas
10 Eggs (size M)
1 (approx. 280 g) large bunch of spring onions
500 g white mushrooms
4 TABLESPOONS Oil
7-10 Tbsp Pepper
500 g creamy milk yoghurt
200 g Schmand
100 g Salad Mayonnaise
4-5 Tbsp White wine vinegar
5-6 Tbsp Worcester sauce
1 TEASPOON Sugar

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Add frozen peas 1 minute before the end of the cooking time and bring to the boil. Pour the noodles and peas onto a sieve, rinse under cold water and drain
2
In the meantime, pierce the eggs and boil them in plenty of boiling water for about 10 minutes. Quench the eggs under cold water and let them cool down
3
Clean, wash and cut the spring onions into rings. Clean and slice the mushrooms. Heat oil in a pan. Fry the mushrooms for 5-6 minutes. Add spring onions and fry for about 1 minute. Season with salt and pepper. Put the mushroom and onion mixture in a bowl and let it cool down
4
Peel the eggs and dice them roughly. Mix yoghurt, sour cream, mayonnaise and vinegar. Season to taste with Worcester sauce, salt, pepper and sugar. Mix pasta and mushroom mixture, eggs and salad dressing. Let the salad stand for about 1 hour. Then season again with Worcester sauce, salt, pepper and possibly some vinegar and arrange in a large bowl.
5
waiting time approx. 1 1/4 hours