Salad with carrots peas and egg

Step-by-step cooking

1. Step 1:

   

   How to make a salad with carrots, peas and egg? Prepare all the products listed in the recipe. Wash the eggs, put them in a small saucepan or saucepan, 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.

2. Step 2:

   

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

3. Step 3:

   

   Grate carrots on a coarse grater or on a vegetable cutter for Korean salads. Send it to a deep convenient salad bowl.

4. Step 4:

   

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

6. Step 5:

   

   Then add green canned peas to the salad bowl.

7. Step 6:

   

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

8. Step 7:

   

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