Egg salad

Egg and Pasta Salad - A Refreshing Delicacy

If you're looking for a simple yet flavorful recipe, egg and pasta salad is the perfect choice. This salad is not only easy to prepare but also versatile, serving as an appetizer, main dish, or side. Here’s how you can transform simple ingredients into a delicious meal that will delight everyone.

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 4

Necessary ingredients

- 3 hard-boiled eggs
- 150 g ham or boiled chicken
- 1 large bell pepper (preferably roasted for a sweeter taste)
- 100 g pasta (preferably penne or fusilli)
- 2 fresh cucumbers
- 2 egg yolks (for mayonnaise)
- 1 teaspoon mustard
- 250 ml oil (sunflower or olive oil)
- salt, to taste
- pepper, to taste

Preparing the mayonnaise

Before starting the salad, it’s important to prepare the mayonnaise. Here’s how:

1. In a bowl, combine the 2 egg yolks and mustard. Use a hand mixer or whisk to mix well.
2. Gradually add the oil in a thin stream while continuously mixing. This will help the mayonnaise emulsify and become creamy.
3. Once all the oil is added, season with salt and pepper to taste. You can adjust the consistency of the mayonnaise with a little water if it’s too thick. Set aside.

Preparing the salad

Now that you have the mayonnaise ready, follow these steps to finish the salad:

1. Cook the pasta according to the package instructions. Make sure to cook it al dente so it’s not too soft. This usually takes about 8-10 minutes.
2. After cooking, rinse the pasta with cold water to stop the cooking process and cool it down.
3. In the meantime, take the ham and cut it into small pieces. You can also use boiled chicken if you prefer a healthier option.
4. Dice the bell pepper. This will add a sweet and crunchy note to your salad.
5. Cut the fresh cucumbers into cubes. They will bring freshness and a nice contrast of textures.
6. Once all ingredients are prepared, in a large bowl, combine the pasta, ham, bell pepper, cucumbers, and grated eggs.
7. Add the mayonnaise and carefully mix everything so that all ingredients are evenly coated.
8. Taste the mixture and adjust the salt and pepper according to your preferences.
9. Cover the bowl and refrigerate the salad for 30 minutes to allow the flavors to meld.

Serving

Serve the egg and pasta salad cold, as an appetizer or a light meal. You can add some fresh parsley or dill on top for a touch of color and freshness. This salad pairs wonderfully with a refreshing drink, such as iced tea or lemonade.

Useful tips

- You can vary the ingredients according to your preferences. Add olives, corn, or even feta cheese for extra flavor!
- If you want to add a touch of acidity, you can add a few drops of lemon juice to the mayonnaise.
- The salad keeps well in the fridge for 2-3 days, but it tastes best within the first 24 hours.

Nutritional benefits

This salad is an excellent source of protein due to the eggs and meat, while the pasta provides complex carbohydrates that will keep you energized. The bell pepper and cucumbers add essential vitamins and fiber, contributing to a balanced diet.

Frequently asked questions

1. Can I use whole grain pasta?
Yes, you can replace regular pasta with whole grain pasta for a healthier option.

2. How can I make the mayonnaise lighter?
You can replace part of the oil with Greek yogurt for a lower-calorie version.

3. Can I use raw eggs for the mayonnaise?
It’s recommended to use boiled eggs to avoid salmonella risks. If you want a mayonnaise with raw eggs, ensure the eggs are fresh and sourced safely.

4. What other recipes can this salad be combined with?
This salad pairs perfectly with grilled chicken or steamed vegetables. You can also serve it alongside a creamy vegetable soup for a complete and healthy lunch.

Therefore, egg and pasta salad is an easy-to-make recipe that brings a touch of joy to every meal. Prepare it with love and enjoy every bite!

 Ingredients: - 3 hard-boiled eggs - 150 g ham or boiled chicken - 1 larger bell pepper - 100 g pasta - 2 fresh cucumbers - mayonnaise made from 2 egg yolks, mustard, 250 ml oil - salt - pepper