Quick Egg-Carrot-Onion Salad

From the simplest ingredients, whipped up! Salad with eggs, carrots and onions is a bright and tasty appetizer that can be prepared in a matter of minutes. If you add a little mustard to the sour cream, the salad will sparkle with new notes. A great option to diversify your daily menu!
cook time: 10 min
Ava Prescott
Quick Egg-Carrot-Onion Salad

Nutrition Facts (per serving)

101
Calories
7g
Fat
3g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs 4 pc
Sour cream (taste) 1.5 tbsp
Green onions (or more, to taste) 80 g
Carrot 2 pc
Greenery to taste

Recipe instructions

Step 1

Step 1
How to make carrot, egg and green onion salad? Prepare all the products that are listed. If you have pre-boiled carrots and eggs in the refrigerator, you can prepare the salad in literally 5 minutes.

Step 2

Step 2
Wash the carrots thoroughly. Place in a small saucepan or saucepan, fill with cold water and place on the stove. Bring to a boil, then reduce the flame and cook the vegetables until tender. Boiling time depends on the size and thickness of the carrots (it took me about 10-15 minutes). You can check the degree of readiness using a toothpick. If the carrots are soft and easily pierced, then they are ready. Drain the water.

Step 3

Step 3
Wash the eggs and place in a small saucepan. Fill with water. Boil after boiling over moderate heat for 9-12 minutes. Drain the water.

Step 4

Step 4
Cool the eggs and carrots completely.

Step 5

Step 5
Peel the carrots and cut into small cubes. In general, the cutting method can be absolutely any at your discretion. I think diced salad looks more appetizing. Place the carrots in a deep, comfortable salad bowl.

Step 6

Step 6
Peel the eggs and chop them into cubes. Add eggs to carrots.

Step 7

Step 7
Rinse the green onions and dry with paper towels. Adjust the amount of green onions to your taste. Instead of onions, you can use chives and even leeks. Place the onions in a salad bowl.

Step 8

Step 8
Add sour cream to all ingredients. For salads, I usually use thick sour cream with a fat content of 30%. The amount of sour cream can also be increased or, on the contrary, reduced according to your own taste preferences.

Step 9

Step 9
Salt and pepper the salad. Mix everything thoroughly and taste it. If necessary, add the missing component (salt, green onions or sour cream).

Additional rubrics

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