Egg Macaroni Salad

A classic macaroni salad with eggs and corn for a touch of spring. Even without onions or ham, the rich umami from Kayanoya Original Vegetable Stock Powder brings out plenty of flavor. This is a quick and easy recipe that requires little to no knife work.

2 Servings

2.5 oz dry macaroni
2 boiled eggs
2.1 oz corn kernels
[A] 3–4 tbsp mayonnaise
[A] A pinch of black pepper
1 packet Kayanoya Original Vegetable Stock Powder (remove from the packet)
Parsley, as needed

Directions

Boil the macaroni in salted water until tender, then drain and let cool.
Separate the yolks and whites of the boiled eggs. Chop the egg whites into coarse pieces.
In a bowl, combine the macaroni, chopped egg whites, egg yolks, and corn. Add the opened packet of vegetable dashi and [A], then mix well.
Serve on a plate and sprinkle with finely chopped parsley.