Egg Salad with Carrots

This easy egg salad recipe is perfect for a quick and healthy meal, with shredded carrots adding flavour and nutrition to this classic dish.

what you'll need
  • 6 eggs boiled
  • 2 carrots (grated)
  • 1 spring onion
  • 1 tbsp parsley
  • 1 tsp dill
  • ½ tsp salt
  • 140 g mayonnaise
  • 20 g mustard
  • 1 tbsp vinegar
View ingredients
step 1

Start by adding the eggs in a small pot with boiling water and boil them for 10-12 minutes.

step 2

Once the eggs are done, let them cool completely, peel them and cut them in large pieces.

step 3

Wash and peel the carrots, and grate them a large bowl.

step 4

Continue by adding in the bowl the spring onion, parsley, dill, the chopped eggs, salt, mayonnaise, mustard and vinegar, and mix them gently (avoid breaking the eggs too much) until everything is combined.

step 5

Cover with cling film and refrigerate for 2 hours before serving.

Egg Salad with Carrots

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