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    You are in: Home / Recipes / Macaroni and Egg Salad Recipe
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    Macaroni and Egg Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    wannabecookat21's Note:

    This combination of Macaroni and Eggs with an Indian flair is one of my favorite foods. My aunt makes this one for me all the time. She taught me the recipe as well....I hope u like it as much as I do..

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook elbows first- In a large pot pour water and bring to a rolling boil. Add 1.5tsp of salt and 2tsp oil. Add elbows and stir. Do not cover. Cook for 8-9 minutes or less if directed on box. Drain pasta. Add butter and set aside. Note: Margarine can be used here instead of butter or not at all.
    2. 2
      Beat eggs thoroughly with a fork. Set Aside.
    3. 3
      Heat 4 tsp oil in a pan. Add mustard seeds, let them spurt. Then add urad and channa dal. Stir ocassionally till light brown.
    4. 4
      Add onions. When translucent, add green chillies. Add turmeric powder, if desired(I don't).
    5. 5
      Add the ginger-garlic paste and saute well. Add the other 1/2 tsp of salt.
    6. 6
      Add eggs and keep turning till cooked- scramble the eggs, make the pieces really small.
    7. 7
      Add egg preparation to pasta and mix well.

    Ratings & Reviews:

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    Nutritional Facts for Macaroni and Egg Salad

    Serving Size: 1 (902 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.7
     
    Calories from Fat 77
    22%
    Total Fat 8.6 g
    13%
    Saturated Fat 2.2 g
    11%
    Cholesterol 96.9 mg
    32%
    Sodium 1218.2 mg
    50%
    Total Carbohydrate 55.4 g
    18%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.3 g
    21%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    ginger-garlic paste

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