Egg Carrot Salad has crunchy, shredded carrots, 12 hard-boiled eggs, smoked paprika, cumin, onion, mayonnaise, vinegar, pickle relish, fresh chopped chives. This egg salad recipe is a great way to use up extra eggs and makes a delicious appetizer or side dish!
Egg Carrot Salad
Hi Everyone, it’s egg salad season! This Egg Carrot Salad is my new favorite egg salad. It has 12 hard-boiled eggs, so it’s a great way to use up eggs and Springtime is when those hens are laying plentifully.
Our family loves carrots and we always have a big, 5-pound bag of carrots on hand in the refrigerator – this recipe uses 1 cup of shredded carrot. Also, if you juice, you can use the leftover carrot pulp too.
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How to Make this Recipe Vegetarian
- If you use vegetarian-fed eggs, this recipe can be considered vegetarian.
- Make sure the condiments that you use (i.e. mustard, mayonnaise, relish, etc.) has all vegetarian ingredients, make sure to check the labels.
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Egg salad is great to bring to picnics (make sure you have a cooler to keep it cold!), BBQs or just to meal plan for the week which is what I usually do.
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I like to make sandwiches with this Egg Carrot Salad, you can also eat it with crunchy kettle chips and/or if you are not vegan/vegetarian sprinkle bacon bits on it.
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This egg salad tastes like deviled eggs in salad form.
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If you try this Egg Carrot Salad recipe and like it, please give it a recipe rating in the recipe card below and let us know in the comments below. I would love to know what meal or occasion you make it for!
Thank you for reading and following along!
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- 12 hard-boiled eggs, chopped
- 1 cup shredded carrot (about 2-3 medium carrots, peeled and shredded)
- 2-3 tablespoons yellow onion (or sweet, Vidalia onion)
- 2 celery sticks, ends trimmed and chopped, optional
- 1/4 cup mayonnaise, regular or amount to taste
- 1 tablespoon pickle relish (Dill or Sweet), or amount to taste
- 1 tablespoon brown mustard, or amount to taste
- 1 tsp white vinegar, or amount to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Kosher salt, amount to taste
- 1/4 teaspoon black pepper, fresh ground or amount to taste
- 1 tablespoon fresh chopped chives or amount to taste
- In a large mixing bowl, add the chopped, hard-boiled eggs, shredded carrot, onion, optional celery, mayonnaise, relish, mustard, vinegar, paprika, cumin, salt and pepper. You can add in some chives, at this time, in the salad or reserve them just for the topping. Combine all the ingredients. Serve right away or chill. Enjoy!
- Optional: celery seed is also very good added to this egg carrot salad, you can start at 1/2 teaspoon
- I like to make sandwiches with this Egg Carrot Salad, you can also eat it with crunchy kettle chips and/or if you are not vegan/vegetarian sprinkle bacon bits on it.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 377mgSodium: 353mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 13g
Please note that the Calculated Nutrition is an estimate at best.