Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, colorful egg and vegetable salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Colorful Egg and Vegetable Salad is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Colorful Egg and Vegetable Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.
This Special Egg Vegetable Salad is one of the best Healthy Salads that you can enjoy especially in warm Summer days. Learn how to prepare this delicious. ⬇ Download egg salad - stock images and photos in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images. After that, the colorful layers of veggies and fresh herb toppings.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook colorful egg and vegetable salad using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Colorful Egg and Vegetable Salad:
- Take Eggs
- Get Cabbage
- Make ready Carrot
- Take ◎ Salt (for the eggs)
- Take ◎ Mayonnaise (for the eggs)
- Take Salt and pepper
- Take Mayonnaise
Just chop everything up and mix with a tad of mayo and seasoning. Generally striving for healthier meals packed with vegetables, lean proteins, whole grains, and legumes helps. This egg salad recipe is better for you in that it packs. This easy recipe for roasted vegetable egg salad is a hearty variation on this lunchtime favorite, adding warm and healthy roasted veggies!
Steps to make Colorful Egg and Vegetable Salad:
- Wash the cabbage, drain, remove the core (or slice it up) and chop up roughly. Put on a plate and cover with plastic wrap. Poke several holes in the plastic wrap with a cocktail stick, and microwave the dish for 6 minutes at 600 W. Take the wrap off and let the cabbage cool down completely, stirring it up once in a while.
- Wash and peel the carrot and cut into 3 cm long rectangular slices. Wrap in plastic wrap with holes poked in it as for the cabbage, microwave for 2 minutes at 600 W and leave to cool.
- Beat the eggs in a bowl, add the 1/2 teaspoon of salt and 1 tablespoon of mayonnaise and beat well until the mayonnaise is completely incorporated.
- Heat a frying pan over medium-high heat and pour in the egg mixture. Cook while mixing with 4 cooking chopsticks held together to make scrambled eggs. Turn off the heat when it's soft-set, and continue mixing and cooking with residual heat. Put into a large bowl and leave to cool.
- When all the ingredients have cooled down, squeeze the cabbage out tightly and put into the bowl with the scrambled egg in it. Add the carrot and mix. Season with salt and pepper, add the 3 tablespoons of mayonnaise and mix well.
There's something about roasting vegetables that is just some kind of magic. Not that there is anything wrong with a plain old raw carrot, but when you take that same. This Egg Salad recipe is the best I've tasted, and I eat it all the time! Perfectly cooked hardboiled eggs, crunchy celery, briny cornichons, and fresh Egg salad doesn't get enough credit or attention, if you ask me. My theory is that it's like brussels sprouts.
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