Pasta and egg salad

Name: Pasta and egg salad
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 10 Eggs; 300 g Croissant noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g frozen peas; 1 large bunch of spring onions; 500 g Mushrooms; 4 TABLESPOONS Oil; 500 g Whole milk yoghurt; 200 g Schmand; 100 g mayonnaise; 4 TABLESPOONS White wine vinegar; 5-6 Tbsp Worcester sauce

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
140 mins

TOTAL TIME
140 mins

Ingredients

Servings: 8

10 Eggs
300 g Croissant noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g frozen peas
1 large bunch of spring onions
500 g Mushrooms
4 TABLESPOONS Oil
500 g Whole milk yoghurt
200 g Schmand
100 g mayonnaise
4 TABLESPOONS White wine vinegar
5-6 Tbsp Worcester sauce

Directions

1
Hard boil eggs. Cook pasta in plenty of boiling salted water for 7-8 minutes until al dente. Add frozen peas. Quench the pasta with the peas and drain. Quench the eggs. Let everything cool down.
2
Clean and wash spring onions and mushrooms. Cut spring onions into rings, mushrooms into slices.
3
Heat the oil in a large frying pan. Sauté the mushrooms in it. Spring onions approx.
4
Fry for 1 minute. Season with salt and pepper. Take out and let cool down.
5
Mix yoghurt, sour cream, mayonnaise and vinegar. Season to taste with Worcester sauce, salt, pepper and about 1 teaspoon sugar. Peel eggs and dice roughly. Mix with noodles, peas, mushrooms and spring onions into the salad dressing.
6
Leave to soak for at least 1 hour. Season salad again.

Nutrition Facts

KCAL
560 kcal

CARBS
39 g

FATS
34 g

PROTEINS
21 g

Pasta and egg salad

Ingredients

Directions

Nutrition Facts

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