Omnivore loving vegan, gluten-free & beverage recipes
Life’s Little Sweets celebrates seasonal cooking and local food pathways. Find inspiration from farms, CSAs, and home gardens with recipes that highlight fresh ingredients, community, and the joy of cooking through the seasons. Continue Reading
Instant Pot Black Eyed Peas are a great addition as a side to any meal, they are perfect on top of salads for added nutrition and are easy to make in your Instant Pot Pressure Cooker for weekly meal planning.
This Sand Tart Cookie Recipe is our family recipe perfect for the Christmas & Holiday season making a big batch of cookies. These cookies are easy to customize to your tastes with various toppings and make a fun activity for everyone involved.
This sweet, Homemade Coffee Creamer recipe can be used in coffee or tea. It is made with 1 can of sweetened condensed milk and water or for a creamier option, you can use milk or half and half. It is infused with pure vanilla extract but can be customized with other extracts or even Baileys or rum for a boozy option. This creamer is so fast and easy to make for yourself or as an edible gift!
Maple Cinnamon Butter is a sweet and delicious butter recipe that is perfect for having on muffins, toast, popovers, bread, or just about anything you imagine. It only takes a few minutes and 4 simple ingredients to make this maple-cinnamon scented butter.
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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!
Estimated reading time: 4 minutes
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.
RELATED: Egg Salad Recipe
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.
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.
This egg salad tastes like deviled eggs in salad form.
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!
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!
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Please note that the Calculated Nutrition is an estimate at best.
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Jonathan Bryans says
Excellent.....I eat in a bun for breakfast......so nice and a well considered recipe.....Thank you
Sara Maniez says
Hello Jonathan, thank you very much! I am glad that you like it!