John Myers
Pasta and Egg Salad with Vegetables
The perfect pasta and egg salad with vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Small clam noodles
- 2 tsp Salt
- 4 Hard-Boiled eggs
- 100 g Corn (canned)
- 100 g Boiled carrot
- 300 g Red + green peppers
- 4 tbsp Mayonnaise
- 4 tbsp Cooking cream
- 1 tsp Salt
- 1 tsp Mild curry powder
- Cook small mussel noodles (500 g) in plenty of water with salt (2 teaspoons of salt) according to the package instructions (here: 10 – 12 minutes) until al dente, drain through a kitchen sieve and rinse in cold water. Boil the eggs hard, quench, peel them off and chop them into small cubes. Cook the carrot in the pasta water for about 5 – 6 minutes, remove and finely dice. Clean / core, wash and finely dice the peppers. Put all ingredients (pasta, eggs, corn, carrots, bell peppers, mayonnaise, cooking cream, salt and mild curry powder) in a large bowl and mix well. Chill until serving and let steep for a few hours.
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