Egg and Vegetable Salad

Recipe by
Total Time:
15-30 minutes
Rated : 3 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Blend Recipe
Difficulty: Medium

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How to Make Egg and Vegetable Salad

  • Combine cucumber and carrots together.
  • Heat vinegar and sugar together and boil for 5 mins in low flame
  • Pour on vegetable mixture
  • Add salt and chilli sauce
  • Shell the eggs
  • Cut them into halves and remove the yolks from the whites
  • Chop the whites finely and mix with the vegetable mixture
  • Arrange the vermicelli on a serving plate
  • Pile the salad on top
  • Crumble the yolks and sprinkle on top, with the spring onions