International kitchen

Salad of boiled carrots and eggs with onions

Name: Salad of boiled carrots and eggs with onions
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: International
Ingredients: 1 pc Carrot; 2 hard-boiled eggs; 0.5 pcs onions on the optic; 3 tbsp Green peas frozen; 3 tbsp Mayonnaise

Learn how to make Salad of boiled carrots and eggs with onions with 5 ingredients and 8 clear steps.

Salad of boiled carrots and eggs with onions recipe

PrepNot statedCook20 minServes2LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 8 method steps from beginning to end.
Measure and arrange all 5 listed ingredients.
Set aside about 20 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
I want to offer a very tasty winter salad made of boiled carrots, which is liked by everyone who has tried it. Quite simple in composition, it has a very soft, delicate taste.
02
Boil carrots, eggs, onions clean from husks.
03
Cool the carrots and rub them on a large grater.
04
The onion is also rubbed on a large grater. If you cut it, it will feel in the salad, and rubbed it will give tenderness. Also rub a hard-boiled egg on a large grater.
05
Frozen peas without defrosting, lower them in boiling water, hold them for 1 minute, then pull them out into a sieve and under running cold water.
06
Then add green peas to the salad.
07
Add salt, mayonnaise. Stir and the salad is ready.
08
Transfer the ready-made salad from boiled carrots into a salad bowl, or portion rings. Decorate with greens and peas.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Татьяна Алексеевна; view original image record .