Quickly Made with Fried Eggs! A Super Easy Salad That Children Will Love
"I need one more side dish!" "I don't have anything for a bento box!" This easy, 10-minute macaroni salad is coming to the rescue!
Instead of using hard-boiled eggs, this recipe saves time by using fried eggs in the tartar sauce. It’s quick to make and full of the rich Japanese mayonnaise sauce that kids love, so it will disappear from your dinner table in no time.
This is perfect for when you don’t have anything made ahead for lunch boxes. It’s the perfect hack for busy days!
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 0.5 cup dried macaroni (50g)
- 1 oz onion (1/4 of a whole)
- 3 eggs
- 2 pinches of salt (for prepping the onions)
- 1 tsp salt (for the boiling water)
- A0.5 tsp sugar
- A0.25 tsp chicken stock powder (or chicken bouillon)
- A3 tsp Japanese mayonnaise
- Aa little sesame oil (2–3 drops)
- 1 tsp vegetable oil
INSTRUCTIONS
- 1
Finely mince the onion, sprinkle with 2 pinches of salt, and mix well with a spoon. Let sit. After 5 minutes, wrap the onion in stacked paper towels and squeeze out the moisture.
- 2
Heat 4 cups (1 liter) of water in a pot with 1 tsp. of salt. Once boiling, add the macaroni and boil for the time indicated on the package.
- 3
Heat the vegetable oil in a frying pan, then crack the eggs into the pan. Add 1 tsp. of water, cover with a lid, and fry over low heat for about 3–4 minutes until firm.
- 4
Remove the eggs and chop them coarsely.
- 5
In a bowl, mix together the onion from Step 1, the egg from Step 4, and the (A) ingredients (sugar, chicken stock powder, mayonnaise, and sesame oil). Add the macaroni and mix further.
- 6
Serve on a plate and sprinkle with coarse black pepper, if desired.
RecipeID
613
Tips & Notes
・You can increase the macaroni up to a rounded ¾ cup (80 g). (This will serve 3–4 people.) Increase the amount of mayonnaise to taste.
・Since this salad contains egg, do not save it; please consume it immediately after making it.
・The sesame oil is added for aroma, so use about 2–3 drops, or about ¼ tsp. You can also increase the amount if you like.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.