Egg salad with carrot

Recipe from Lily Moore
Egg salad with carrot
Cooking time: 20 min
Servings 4
This delicious salad with eggs and vegetables can be prepared in just 20 minutes. It’s the perfect weekday lunch, picnic side, or potluck salad all year long.


  • Endive lettuce
    10,6 oz.
  • Cherry tomatoes
    12 pcs.
  • Carrot
    2 pcs.
  • Bean sprouts
    1 handful
  • Onion
    3 pcs.
  • Garlic
    2 cloves
  • Sea salt
    to taste
  • Lemon
    0,5 pc.
  • Hot mustard
    1 tsp.
  • Olive oil
    4 tbsp.
  • Ground pepper
    to taste
  • Honey
    to taste

Nutrition facts per serving

  • Calories

    223 kcal

  • Protein

    7 g

  • Fat

    16 g

  • Carbohydrates

    12 g


  • Wash the lettuce leaves and chop them into pieces. Also wash the cherry tomatoes and cut them into quarters. Finely grate the carrots. Rinse the bean sprouts under running water, then rinse them with boiling water and pat dry. Now wash the green onion and cut lengthwise into long strips. Mix all the ingredients and divide among the plates.

  • Cut the garlic cloves and rub with salt. Grate the lemon zest, and then squeeze it out. Mix the lemon juice and zest with chopped garlic, as well as the oil and mustard. Add a bit of honey and spices to the dressing. Finally, add the dressing to the plates with salad.


  • Use a salad spinner to wash the lettuce, so your salad won't have any excess water.

Bon Appetit!

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