Salads

Boiled Carrot and Egg Salad

Boiled Carrot and Egg Salad

Ingredients for Cooking Carrot and Egg Salad

  1. Carrot 200 grams
  2. Boiled eggs 2 pieces
  3. Grain mustard 2 teaspoons
  4. Mayonnaise 3 tablespoons
  5. Lemon juice 2 teaspoons
  6. Salt to taste
  7. Ground black pepper to taste
  8. Sugar 1/2 teaspoon
  • Main Ingredients Carrot, Eggs
  • Serving 1 serving

Inventory:

Plate, kitchen knife, cutting board, cling film, microwave, saucepan, tablespoon.

Cooking:

Step 1: boil carrots and eggs.


Put the eggs in a saucepan with water, and thoroughly rinse and dry the carrots.

Wrap the carrots in cling film, not tightly tying the ends, and microwave in 3-4 minutesuntil the vegetable is soft. Check readiness with a toothpick.
Attention: you must be careful in using the film, take the one that is suitable for cooking in the microwave.

Step 2: preparing a gas station.


Mix mustard, mayonnaise, lemon juice, salt, pepper and sugar in a bowl.

Mix with a whisk until the sauce is smooth.

Step 3: chop the carrots and eggs.


Cool boiled eggs and carrots, peel and chop. Carrots in semicircles, and divide each egg into 8 equal parts.

Step 4: mix the ingredients.


Mix eggs and carrots with the dressing prepared earlier, transfer to a beautiful plate for serving and you can enjoy this simple but certainly delicious salad.

Step 5: serve a salad of boiled carrots and eggs.


Sprinkle boiled carrot salad with pepper and dried or fresh herbs for beauty. This is a simple dish that will not only prevent you from starving to death if you have a rolling ball in the refrigerator, but you will definitely like it.
Enjoy your meal!

Recipe Tips:

- Refueling can be done to your liking. If you don’t eat mayonnaise, then replace it with sour cream in a dressing, or just simply pour the finished salad with olive oil and season it.