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Salad with carrot peas and egg

Cooking recipes / Top Picks / Salads

2 servings
30 min

Carrots - 2 pcs., Eggs - 3 pcs., Green peas - 140 g, Mayonnaise - 2 tbsp., Garlic - 1 tooth., Salt - to taste, Ground black pepper - to taste, Greens - to taste

How to make a salad with carrots, peas and eggs? Prepare all the products that are listed in the recipe. Wash the eggs, send to a small saucepan or sauté pan, fill with cold water and put 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.

Drain the liquid from the green peas. Peel the carrots and garlic, rinse in cold water and dry with paper wipes. Clean the cooled eggs from the shell.

Grate carrots on a large grater or on a vegetable cutter for Korean salads. Send to a deep, comfortable salad bowl.

Cut the eggs into medium-sized cubes. Send them to the carrot.

Next, add green canned peas to the salad bowl.

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

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