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Salad eggs carrots onions

Egg, Carrot, and Green Onion Salad

From the simplest ingredients, in a snap! This egg, carrot, and green onion salad is a bright, tasty appetizer that comes together in just minutes. Stir a little mustard into the sour cream and it takes on a whole new dimension. A great way to mix up your everyday menu!

Pearl

Recipe author

Composition / ingredients

Servings:

Carrots

Eggs

Green onion (or more, to taste)

Sour cream (to taste)

1.5

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 7 g

Fats 41 % 7 g

Carbohydrates 18 % 3 g

101 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a salad of carrots, eggs, and green onion? Gather everything on the list. If you've got cooked carrots and eggs in the fridge already, you'll throw this salad together in about 5 minutes.
Step 2:

Wash the carrots well. Put them in a small saucepan, cover with cold water, and set it on the stove. Bring to a boil, then lower the heat and cook until tender. The time depends on the size and thickness of the carrots (it took me about 10–15 minutes). Check with a toothpick — if the carrot is soft and pierces easily, it's done. Drain the water.
Step 3:

Wash the eggs and put them in a small saucepan. Cover with water. Boil over moderate heat for 9–12 minutes after the water comes to a boil. Drain the water.
Step 4:

Let the eggs and carrots cool completely.
Step 5:

Peel the carrots and cut them into small cubes. You can cut them however you like, really — but I think a diced salad looks more appealing. Put the carrots in a deep, roomy salad bowl.
Step 6:

Peel the eggs and dice them the same way. Add them to the carrots.
Step 7:

Rinse the green onion and pat it dry with paper towels. Adjust the amount to your taste. Instead of green onion you can use chives or even leeks. Add the onion to the bowl.
Step 8:

Add the sour cream to everything. For salads I usually use thick, 30% sour cream. You can add more or less to suit your taste.
Step 9:

Season the salad with salt and pepper. Mix everything well and taste it. Add whatever it needs — more salt, green onion, or sour cream.

Let the salad rest a while (10–15 minutes), then stir again. Garnish the finished dish with fresh herbs and serve. Enjoy!
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring them up over low heat. Boil for 9 minutes from when the water starts boiling, then plunge them into cold water to cool. The sudden temperature change makes them peel more easily.