Egg and Vegetable Salad

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 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 Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • Hard boiled egg - 6
  • Cucumber - 1/2 cup, peeled
  • Carrot - 1/2 cup, coarsely grated
  • Spring onion - 1/2 cup, chopped
  • Rice vermicelli - 2 cups, cooked
  • Vinegar - 2 tbsp
  • Sugar - 2 tbsp
  • Chilli sauce - 1/2 tbsp
  • Salt to taste

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

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