Salad eggs carrots onions

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make carrot, egg and green onion salad? Prepare all the products that are listed. If you have pre-boiled carrots and eggs in the refrigerator, you can prepare the salad in just 5 minutes.

2. STEP 2

   

   Wash the carrots thoroughly. Place in a small saucepan or saucepan, fill with cold water and place on the stove. Bring to a boil, then reduce the flame and cook the vegetables until tender. Boiling time depends on the size and thickness of the carrots (it took me about 10-15 minutes). You can check the degree of readiness using a toothpick. If the carrots are soft and easily pierced, then they are ready. Drain the water.

3. STEP 3

   

   Wash the eggs and place in a small saucepan. Fill with water. Boil after boiling over moderate heat for 9-12 minutes. Drain the water.

4. STEP 4

   

   Cool the eggs and carrots completely.

5. STEP 5

   

   Peel the carrots and cut into small cubes. In general, the cutting method can be absolutely any at your discretion. I think diced salad looks more appetizing. Place the carrots in a deep, comfortable salad bowl.

6. STEP 6

   

   Peel the eggs and chop them into cubes. Add eggs to carrots.

7. STEP 7

   

   Rinse the green onions and dry with paper towels. Adjust the amount of green onions to your taste. Instead of onions, you can use chives and even leeks. Place the onions in a salad bowl.

8. STEP 8

   

   Add sour cream to all ingredients. For salads, I usually use thick sour cream with a fat content of 30%. The amount of sour cream can also be increased or, on the contrary, reduced according to your own taste preferences.

9. STEP 9

   

   Salt and pepper the salad. Mix everything thoroughly and taste it. If necessary, add the missing component (salt, green onions or sour cream).

Comments on the recipe

Natalia M

22.10.2023

5

I paid attention to this salad recipe because of its simplicity and ease of preparation. And I really wanted to crunch on some fresh green onions) For this salad, it is very important to choose a carrot; it should be bright, juicy, and sweet. The taste of the entire salad will depend on it. I took half of the normal amount of food, which resulted in two small servings. The eggs and carrots were cooked quickly, I poured cold water over them to cool faster and clean better. And I took green onions from the garden, they just started to come through a little. I liked cutting the eggs and carrots into small cubes, and the onions into thin rings, everything turned out very harmoniously. Seasoned with 20% sour cream, salt and freshly ground pepper. Very tasty salad! It is delicate in consistency and at the same time has a sweet-spicy taste. I liked this combination.