Egg, Carrot and Green Onion Salad
This simple egg, carrot and green onion salad comes together in minutes, especially if the eggs and carrots are cooked in advance. A little mustard can be mixed into the sour cream for extra flavor.
Updated : 12 November, 2026
Easy
About 30 min.
Ingredients
2
Carrot
4
Eggs
80 grams
Green onion
1.5 tablespoon
Sour cream
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. If you already have boiled carrots and hard-boiled eggs in the refrigerator, the salad can be assembled in about 5 minutes.
Step 2
Wash the carrot thoroughly, place it in a small saucepan and cover with cold water. Bring to a boil, reduce the heat and cook until tender, about 10–15 minutes depending on its size. Check with a toothpick or knife; it should pierce easily. Drain the water.
Step 3
Place the eggs in a small saucepan, cover with water and bring to a boil. Cook over moderate heat for 9–12 minutes, then drain.
Step 4
Let the eggs and carrot cool completely.
Step 5
Peel the carrot and cut it into small cubes. Transfer to a deep salad bowl.
Step 6
Peel the eggs and cut them into small cubes as well. Add them to the carrot.
Step 7
Rinse and dry the green onions, then chop them and add to the salad. Adjust the amount to taste. You can also use chives or leek instead.
Step 8
Add the sour cream. Use more or less depending on how creamy you want the salad to be.
Step 9
Season with salt and ground black pepper. Mix thoroughly and taste, adding more salt, green onions or sour cream if needed.
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