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Egg salad with pasta

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Ingredients for 6 servings:

  • 250 g pasta (spaghetti)
  • 7 eggs
  • 1 can mushrooms, leafy
  • 1 can of corn
  • 1 jar asparagus, trimmings
  • 1 cup of yogurt (3.5% fat)
  • 150 g Miracle Whip
  • 1 small gherkin(s)
  • some cucumber juice
  • dill
  • n. B. spice(s)
  • salt and pepper
  • Fondor and onion salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Hard-boil the eggs, let them cool, and cut them into large cubes. Cook the pasta, rinse, and let them cool. Drain the mushrooms, corn, and asparagus. Finely dice the gherkin. Mix all ingredients together and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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