Easy Carrot, Pea, and Egg Salad

Very easy to prepare, from the most affordable products! Salad with carrots, peas and eggs is amazingly light, bright, and perfectly diversifies any menu. It’s budget-friendly, delicious, and can even be served on a holiday table!
cook time: 30 min
Nora Vaughn
Easy Carrot, Pea, and Egg Salad

Nutrition Facts (per serving)

137
Calories
10g
Fat
5g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Eggs 3 pc
Carrot (medium size) 2 pc
Mayonnaise 2 tbsp
Greenery to taste
Green pea 140 g

Recipe instructions

Step 1

Step 1
How to make a salad with carrots, peas and eggs? Prepare all the products indicated in the recipe. Wash the eggs, place in a small saucepan or saucepan, cover with cold water and place on the stove. Bring to a boil over high heat, reduce the flame to moderate and cook the eggs for about 10 minutes. Next, drain the boiling water and cool the eggs.

Step 2

Step 2
Drain liquid from green peas. Peel the carrots and garlic, rinse in cold water and dry with paper towels. Peel the cooled eggs from their shells.

Step 3

Step 3
Grate the carrots using a coarse grater or a vegetable slicer for Korean salads. Place in a deep, comfortable salad bowl.

Step 4

Step 4
Cut the eggs into medium-sized cubes. Send them to the carrots.

Step 5

Step 5
Next, add canned green peas to the salad bowl.

Step 6

Step 6
Grate the garlic on a fine grater or pass through a press. Alternatively, the clove can be cut as finely as possible by hand. Add mayonnaise and chopped garlic to all products. For salads, I usually use homemade mayonnaise.

Step 7

Step 7
Mix everything well, add salt and pepper to taste. Sprinkle the salad with chopped herbs. Green young onions, dill or parsley are perfect. Done, serve!

Additional rubrics

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