Créé avec l’IA
Carrot and Egg Salad
15 min 567 kcal par portion Facile
Ingrédients
4 Portions
- large eggs4 pieces
- grated carrots2 cups
- mayonnaise0,25 cup
- lemon juice1 tablespoon
- salt0,25 teaspoon
- black pepper0,25 teaspoon
- chopped parsley1 tablespoon
Instructions
- 1
Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat.
- 2
Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
- 3
Remove the eggs from the pot and place them in a bowl of ice water to cool.
- 4
Once cooled, peel the eggs and chop them into small pieces.
- 5
In a large bowl, combine the grated carrots, chopped eggs, mayonnaise, lemon juice, salt, and black pepper.
- 6
Mix all the ingredients until well combined.
- 7
Garnish the salad with chopped parsley before serving.
- 8
Serve chilled or at room temperature.
