Ingredients
3 carrots
7 eggs
1 red pepper (diced)
200 g canned peas
180 g canned corn
3 tablespoons mayonnaise
3 tablespoons natural (plain) yogurt
½ teaspoon black pepper
½ teaspoon salt
Instructions
- Boil the carrots until tender but not mushy. Peel and dice.
- Hard boil the eggs for about 10 minutes, cool in cold water, peel, and chop or slice.
- Drain the canned peas and corn. Dice the red pepper.
- In a large bowl, combine carrots, eggs, red pepper, peas, and corn.
- In a separate bowl, mix mayonnaise and yogurt. Season with salt and black pepper.
- Pour dressing over the salad and gently toss to coat evenly.
- Taste and adjust seasoning if needed.
- Chill for at least 30 minutes before serving to let flavors meld.
Notes
- Add cooked chicken, turkey, or roast beef for more protein.
- Use Greek yogurt for a tangier, thicker dressing.
- Add celery or cucumber for extra crunch.
- Fresh herbs like parsley or dill add brightness.
- For a lighter version, reduce mayonnaise and increase yogurt.
- For a vegetarian twist, add smoked tofu or chickpeas.
- Best eaten cold; store leftovers in the fridge for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiled and Mixed
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 165mg
