Egg and Vegetable Salad

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Blend Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Fried chicken in curry sauce, Best Sukkha Jheenga (Dry Prawns), Easy Superb Fish Kababs

Rate This Recipe


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