Cooked Carrot and Hard Boiled Egg Salad

This easy salad is full of protein and flavor. Cooked carrots and hard boiled eggs are combined with a zesty lemon dressing for a delicious dish.

  • 4 large carrots, peeled and cubed
  • 3 hard boiled eggs, chopped
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

In a medium saucepan, bring the carrots to a boil in salted water. Cook until tender, about 10 minutes. Drain and set aside to cool.

In a large bowl, combine the cooked carrots and chopped eggs. In a small bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper. Pour the dressing over the carrots and eggs and mix well.

Serve chilled or at room temperature.

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