Definitely the biggest fans of all kinds of pasta are Italians. Among the great variety of dishes from this There is also a summer version of the product – pasta salad. Although in Americans can safely argue for love with Italians, for which this easy-to-prepare salad is just as familiar like a potato salad. And the most suitable ingredient for them would be stuffed eggs with cream filling. In any case, in the summer the heat, this is a great option for lunch or a side dish to the main dish насытит целую толпу. 
Time: 1 hour. 15 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr pasta horn
- 12 large eggs
- 1 and 1/4 Art. mayonnaise
- 2 tbsp. l mustard
- 2 tbsp. l vinegar
- 2 medium carrots, grate (about 0.5 tbsp.)
- 1 medium stalk of celery, cut into cubes
- 1/4 onion bulbs, finely chopped, soak in cold water for 5 minutes and strain
- 2 tsp Sahara
- 4 sprigs of chives, chop
- 1/4 tsp paprika
Recipes with similar ingredients: pasta, eggs, red onions, celery, carrots, mayonnaise, paprika
Recipe preparation:
- Place the eggs in a large pot and fill with water so that it was 2.5 cm higher than eggs. Bring to a boil on moderate to high heat. Let it boil for 1 min., Then turn off the stove, close the lid and leave for 10 minutes.
- Drain and immediately transfer the eggs to a bowl of ice water to stop cooking. Leave on for 10 minutes. Clean eggs, cut in half and separate the whites from the yolks. Yolks transfer to a medium-sized bowl. 12 egg halves into pieces of 1.2 cm. Put the remaining 12 halves in slices up on a chopping board or plate.
- Add to the egg yolks 0.5 tbsp. mayonnaise, 1 tbsp. l mustard, 1 Art. l vinegar and 0.5 tsp. salt. Mash with a fork so that everything mix evenly, then stir vigorously to break everything lumps. Set aside 1/4 tbsp. the resulting mixture, and the rest put in a large bag with a clasp. Cut from one of corners of the package 1 cm. and fill with a mixture of egg whites on a cutting blackboard. Refrigerate before serving.
- Bring a large pot of salted water to a boil. Cook pasta, following the instructions on the packaging until al dente. Drain, transfer the pasta into a large bowl and place cool in the refrigerator for about 30 minutes.
- Add carrot, celery, red onion, sugar to pasta, 1 Art. l chives, remaining 3/4 tbsp. mayonnaise, 1 tbsp. l mustard, 1 Art. l vinegar, reserved crushed egg whites, reserved mixture of egg yolks, 1 tsp. salt and pepper from a few turns of the mill, and mix everything evenly.
- Put in a salad bowl and sprinkle with half chives onion and half paprika. Put stuffed eggs on top. Sprinkle remnants of chives and paprika.
