Salad with Carrots, Green Peas, and Eggs
A very simple salad made from the most affordable ingredients! Salad with carrots, green peas, and eggs is light, colorful, and a great way to brighten any menu. It’s budget-friendly, delicious, and even suitable for a festive table!
Updated : 10 October, 2025
Easy
About 20 min.
Ingredients
2
Carrot
3
Eggs
140 grams
Green peas
2 tablespoon
Mayonnaise
1
Garlic
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
Wash the eggs, place them in a small pot or saucepan, cover with cold water, and bring to a boil over high heat. Reduce to medium heat and cook for about 10 minutes. Drain the boiling water and cool the eggs under cold water.
Step 2
Drain the liquid from the canned green peas. Peel the carrots and garlic, rinse them in cold water, and pat dry with paper towels. Peel the cooled eggs.
Step 3
Grate the carrots on a coarse grater or use a julienne slicer for a “Korean-style” cut. Transfer to a large salad bowl.
Step 4
Cut the eggs into medium-sized cubes and add them to the carrots.
Step 5
Add the drained canned green peas to the salad bowl.
Step 6
Grate the garlic finely or crush it through a garlic press. Alternatively, you can chop it very finely by hand. Add mayonnaise and the garlic to the bowl. Homemade mayonnaise works great for this salad.
Step 7
Mix everything well, season with salt and pepper to taste, and sprinkle with chopped herbs such as green onions, dill, or parsley. Done - serve and enjoy!