Hard boil the eggs and quench them. Meanwhile, cook the pasta in enough salted water according to package instructions until al dente (they must not become too soft). Now mix Miracel Whip (légère also works, of course) with the mayonnaise. Dice the gherkins. Peel and dice the eggs. Drain the Mexico vegetables. Clean and chop the spring onions.
Now add all these ingredients to the cream. Season generously with salt, bell pepper, paprika powder and lukewarm broth (only 1/8 liter at first) – the noodles still take away plenty of seasoning and also absorb liquid when they are added later.
Drain the pasta, add it to the dressing while it is still warm and mix it. Allow to cool slightly and season again. Season as needed, possibly add the rest of the broth and – if you like – some of the cucumber liquid.
I like the salad best lukewarm, but it still tastes great cold. If I make it for a barbecue, I leave out the sausages – but if I want to eat it that way, I cut some into it.
