Carrot and Egg Salad

Instructions

1. 1

   Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.

3. 3

   Remove the eggs from the pot and place them in a bowl of ice water to cool.

4. 4

   Once cooled, peel the eggs and chop them into small pieces.

5. 5

   In a large bowl, combine the grated carrots, chopped eggs, mayonnaise, lemon juice, salt, and black pepper.

6. 6

   Mix all the ingredients until well combined.

7. 7

   Garnish the salad with chopped parsley before serving.

8. 8

   Serve chilled or at room temperature.