Ingredients:

1/2 Green Capsicum

1/2 Red Capsicum

1/2 Yellow Capsicum

4 Shoots of Chopped Spring Onion (Including the leaves)

500g Elbow Macaroni (Or another pasta of your choice)

510ml Mayonnaise

4tbsp Dijon Mustard

8 Large eggs

Peanut Oil

Utensils:

Large Pot

Colander

Flying Pan

1 Knife

1 Wooden Chopping Board

Step 1:

Cook the Pasta:

Bring the 500g of pasta and 9 cups of water to the boil. Then simmer until the pasta is cooked to your liking.

Once the pasta is cooked; drain and place it in the fridge to cool.

Step 2:

Hard Boil the Eggs:

Hard boil the eggs, then place them in the fridge to cool.

Once the eggs are cool, remove the egg shell and dice into small chunks.

Chop the Veggies:

Firstly give the vegetables a good wash!

Then dice the capsicum and chop up the spring onions. (you may chop the veggies chunky or fine, whichever you prefer, this will not affect the finished product)

Step 3:

Mix it up:

Now simply place all of the ingredients into a large bowl or pot, and mix until all ingredients are covered in a thin layer of sauce.

Welldone, your Creamy Pasta Salad with Egg is now ready to serve.