Egg, Carrot and Onion Salad Recipe
My friend shared the recipe of this salad with me. Salads in our family are rarely seasoned with mayonnaise, but this is an exception to the rule. It turns out incredibly tender and creamy, very light and delicious! I sincerely advise you to cook!
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Cut one boiled carrot into cubes.
  2. Boil hard-boiled three eggs. I’ll share a little secret of how I do it. Put the eggs in cold water, bring to a boil, cook the eggs for exactly one minute and turn off the heat. Cover the pan with a lid and leave it alone for ten minutes. Then drain the water and fill the eggs with cold water.
  3. Cut the eggs into cubes.
  4. Chop the lettuce leaves, dill and parsley.
  5. Cut the white onion into half rings and marinate in the mixture: 3 teaspoons of wine vinegar, 1 teaspoon of sugar without top and 2 tablespoons of vegetable oil.
  6. Put all the ingredients in a salad bowl.
  7. Add one tablespoon of mayonnaise without a slide and pour the marinade over the pickled onion. Stir and try to add salt. I usually add a little less than half a teaspoon of salt, depending on the sweetness of the carrots. As you can see, there is very little mayonnaise in the salad.
  8. Ready!
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