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Fast and tasty
Salad with carrots, peas and egg

Carrot, Pea, and Egg Salad

Super simple to make, from the most everyday ingredients! This carrot, pea, and egg salad is wonderfully light and colorful, and it brightens up any menu. It's budget-friendly and tasty — you could even serve it at a holiday table!

Pearl

Recipe author

Composition / ingredients

Servings:

Carrots (medium)

Eggs

Green peas

140

Mayonnaise

Garlic

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 29 % 6 g

Fats 48 % 10 g

Carbohydrates 24 % 5 g

137 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a carrot, pea, and egg salad? Gather all the ingredients in the recipe. Wash the eggs, put them in a small saucepan, cover with cold water, and set on the stove. Bring to a boil over high heat, lower to a moderate simmer, and cook the eggs for about 10 minutes. Drain the hot water and cool the eggs.
Step 2:

Drain the liquid from the green peas. Peel the carrots and garlic, rinse them in cold water, and pat dry with paper towels. Peel the cooled eggs.
Step 3:

Grate the carrots on the coarse side of a grater or with a julienne slicer (the kind used for Korean-style salads). Put them in a deep, roomy salad bowl.
Step 4:

Cut the eggs into medium cubes and add them to the carrots.
Step 5:

Next, add the canned green peas to the bowl.
Step 6:

Grate the garlic on a fine grater or press it through a garlic press; you can also mince it by hand as finely as possible. Add the mayonnaise and garlic to everything. For salads, I usually use homemade mayonnaise.
Step 7:

Mix everything well and season with salt and pepper to taste. Sprinkle the salad with chopped fresh herbs — young green onion, dill, or parsley all work great. Done — serve!

A wonderful, tasty salad that's well worth trying at least once! It's incredibly quick and easy to make. Adjust the amount of mayonnaise and garlic to your taste. Before serving, garnish with a sprig of parsley or dill. Enjoy!
How do you hard-boil eggs? To keep them from cracking, place them in cold water and bring it to a gentle boil. Cook the eggs for 9 minutes after the water boils, then drain and cover with cold water to cool. The sudden temperature change makes them easier to peel.
Mayonnaise is best made from scratch — it tastes better and is better for you. You'll find some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, either on their own or blended with mayonnaise in any ratio you like — that will lighten up the dish.