Salad from carrots and eggs - a combination of taste and benefit. The best recipes for carrots and eggs: simple, original and puff

Salad from carrots and eggs - a combination of taste and benefit. The best recipes for carrots and eggs: simple, original and puff

Carrots are an indispensable product of almost any dish.

But, basically, this vegetable comes as a supplement, although its taste, useful properties, and a bright appearance may well claim to be the “main role” in the dish.

We offer you the best selection of salads with carrots and eggs.

Carrot and Egg Salad - General Cooking Principles

There are no special secrets in preparing eggs for salad: eggs are boiled for five to seven minutes, after which they are cooled, cleaned and chopped or rubbed on a grater.

But the carrots in the salad can be both fresh and cooked, fried and even pickled. Whatever carrot is needed, in any case, first it is thoroughly washed first, then cleaned, after which it is either immediately rubbed, chopped, or first boiled, baked.

What is good about these two main ingredients of salad is that they combine absolutely with any products, which means that you can safely add any kind of vegetables (fresh, pickled, boiled), mushrooms, meat, sausages, olives, cheeses to the dish , nuts, greens and much more.

1. Layered salad of carrots and eggs with mushrooms and chicken

Salad is prepared for an hour or two before serving, before being put on the table - it must be kept this time in a cold place. At will layers of salad can be greased with a small amount of mayonnaise. But even without it, the dish is quite juicy and saturated.


• 320 g carrots;

• 340 g of potatoes;

• 300 g of champignons;

• 230 g of chicken meat (fillet);

• two eggs;

• dill;

• vegetable oil, salt;

• onion.

Cooking Method:

1. Carefully wash the potatoes with carrots, without peeling, put them in a saucepan, pour water, cook until ready. After cooling and clean the peel. We rub separately on the largest segment of the grater.

2. The onion is cleaned and finely crumbled. We spread in hot oil, and stirring quickly, fry until a delicious golden hue.

3. Rinse the mushroom, chop straws and send to the onion, fry until done. 4. Put the eggs in a small container, boil until hard-boiled, cool, clean and rub.

5. Wash the chicken fillet in cold water, put it in boiling slightly salted water, cook until ready (about 20 minutes). To give the meat a special flavor in the broth, you can put parsley roots and laurel. Cool the finished fillet and cut into pieces.

6. Rinse the dill and shake off excess moisture. Finely chop only the leaves, throw out the twigs or postpone to cook another dish.

7. Spread the potatoes in an even layer on the bottom of a flat dish, add some salt, then put mushrooms, fried with onions, then pieces of chicken, grated eggs, again some salt. The last layer put carrots.

8. We decorate nourishing lettuce with crushed dill leaves.

2. Simple salad of carrots and eggs with garlic


• two large carrots;

• 135 g of cheese (suitable for both solid and semi-solid varieties);

• three eggs;

• mayonnaise;

• salt to taste;

• garlic - 2 slices.

Cooking Method:

1. Wash carrots thoroughly, clean and rub. It is advisable to use fine teeth of the grater for Korean carrots, but if there is no such, the usual grater will go.

2. Rub the cheese elongated so that the chips are approximately the same size as the carrot strips.

3. Chop boiled eggs.

4. Peeled garlic skip through the garlic press.

5. Mix all ingredients of salads in one bowl, add salt and mayonnaise to taste, mix thoroughly.

3. Salad from carrots and eggs with cheese


• 250 g carrots in Korean;

• 335 g chicken fillet;

• 265 g of cheese;

• two eggs;

• to taste, salt, garlic, mayonnaise, greens.

Cooking Method:

1. Let cool hard-boiled eggs, rub on a coarse grater.

2. On the same segment of the grater, three cheese.

3. Boil the chicken until done, after chopping into medium cubes (sides of no more than one centimeter).

4. Putting meat, eggs, cheese and carrots in Korean in a salad bowl.

5. Add chopped garlic and finely chopped greens.

6. Add salt, a couple of spoons of mayonnaise, mix well.

4. Salad from carrots and eggs with green peas and ham


• two carrots;

• 15 grams of walnuts;

• ground pepper, salt;

• 165 g of green peas;

• 215 g of ham;

• mayonnaise.

Cooking Method:

1. Grind walnuts in a mortar, spread in a bowl.

2. We clean the carrot and chop into thin transparent straws. Put in a bowl with walnuts.

3. Open the jar with peas, pour out the liquid, and spread the peas themselves in the bowl to the existing ingredients.

4. Ham shred thin long straws and send in a bowl.

5. Add salt, black pepper, to taste mayonnaise. Stir, serve.

5. Korean carrot salad and scrambled eggs


• three eggs;

• 320 g carrots in Korean;

• 140 g of mayonnaise;

• spoon of vegetable oil;

• salt;

• 70 ml of milk;

• 245 g chicken sausage or ham.

Cooking Method:

1. Beat eggs into a deep plate, pour in milk and vegetable oil, add a little salt and beat the mass.

2. Pour the egg mass into the pan, fry the omelet.

3. Put the finished omelet on a plate, and after it has cooled completely, cut into strips.

4. The same straw cut chicken sausage.

5. Put eggs into the salad bowl, Korean carrot, sausage.

6. Add mayonnaise, mix, lay out in a la carte plates.

6. Salad of roasted carrots and eggs with meat


• 450 g veal;

• 80 g of mayonnaise;

• pepper, salt;

• three carrots;

• parsley leaves;

• three eggs;

• two pickled cucumbers;

• oil for roasting;

• onion.

Cooking Method:

1. Veal thoroughly washed and boiled until cooked.

2. Peel the onion and fry to a blush.

3. Pickled cucumbers and cooled veal cut into strips, shred carrots on a grater and lightly crush it with your hands.

4. Put all the salad ingredients in the salad bowl, add salt, pepper, boiled and grated eggs, dress with mayonnaise. Stir.

5. Decorate the finished salad with parsley leaves.

7. Salad from carrots and eggs with tomatoes and Chinese cabbage


• two eggs;

• two cucumbers;

• carrot;

• a pound of Chinese cabbage;

• 60 g sour cream;

• two tomatoes;

• salt;

• leaves of parsley and dill, green onion feathers. Cooking Method:

1. Rub on a medium grater cucumbers and carrots.

2. We cut boiled eggs into cubes, shred cabbage with not very long thin strips.

3. All greens thoroughly washed and chopped.

4. Cut tomatoes into small cubes.

5. In a deep salad bowl lay out all the prepared ingredients, salt, mix.

6. Fill the salad just before serving, so that it does not drip from fresh cucumber and tomatoes.

8. Salad from carrots and eggs with squid and sea kale


• two squid carcasses;

• two carrots;

• Dill and parsley branches;

• 320 g of seaweed;

• onion;

• two eggs;

• 45 ml of olive oil;

• 30 ml of soy sauce and rice vinegar.

Cooking Method:

1. Boiled squids boil for a minute in boiling salted water. Then cool, peel and cut into thin strips.

2. Hard-boiled eggs, coarsely rubbed.

3. Finely chop the onion, cut the carrots into a transparent straw.

4. Spread squid, eggs, carrots and onions in one container.

5. Add sea cabbage, salt, rice vinegar, olive oil and soy sauce. Stir.

6. We decorate healthy salad with fresh greens.

Carrot and Egg Salad - Tips and Tips

• Eggs will be cleaned quickly and easily, if during cooking you put half a spoonful of soda and cool the boiled eggs in cold water.

• If garlic is present in the salad, you can add it in different ways: when you cut the garlic with a knife into small cubes, you will get a brighter taste and a rich garlic smell; and squeezing garlic through the press, you get only a light aroma.

• The number of ingredients can be reduced or increased, it all depends on your personal wishes. One likes the cheese flavor in the dish, others like the taste of meat or sausage in the salad.

• Instead of mayonnaise, you can use plain yogurt or sour cream.

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