Pasta And Egg Salad Recipe

Name: Pasta And Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g small pasta, ie macaroni; 200 g frozen peas; 10 medium eggs; 1 large bunch spring onions (about 280g), sliced; 500 g white mushrooms, sliced; 4 tbsp oil; 500 g whole milk yogurt; 200 g cream; 4-5 tbsp mayonnaise; None None white wine vinegar; 5-6 tbsp Worcestershire sauce; 1 tsp sugar

Servings: persons

300 g small pasta, ie macaroni
200 g frozen peas
10 medium eggs
1 large bunch spring onions (about 280g), sliced
500 g white mushrooms, sliced
4 tbsp oil
500 g whole milk yogurt
200 g cream
4-5 tbsp mayonnaise
None None white wine vinegar
5-6 tbsp Worcestershire sauce
1 tsp sugar

1
Cook pasta in boiling salted water according to the packet directions. 1 minute before the end of the cooking time, add the frozen peas and cook. Pour the pasta and peas into a colander, drain under cold water and allow to cool.
2
Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, cover and remove from heat. Let sit 12 minutes, drain then run under cold water. Heat the oil in a pan and fry the mushrooms for 5-6 minutes. Add the spring onions and fry for about 1 minute. Season with salt and pepper.
3
Leave the mushroom-onion mixture to cool in a bowl. Peel the eggs and chop coarsely. For the dressing mix the yogurt, sour cream, mayonnaise and vinegar together. Season with Worcestershire sauce, salt, pepper and sugar and mix well.
4
Combine the pasta, mushroom mixture, eggs and salad dressing. Allow to rest for approx 1 hour. Season to taste with Worcestershire sauce, and possibly more salt, pepper and vinegar and place it all in a large bowl to serve.

1806

kcal

Calories

133

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 g small pasta, ie macaroni, 200 g frozen peas, 10 medium eggs, 1 large bunch spring onions (about 280g), sliced, and more.

Yes, Pasta And Egg Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pasta And Egg Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions