Egg and Carrot Salad Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Salads

Egg and Carrot Salad

From Dorothy McNett's recipes at

3-4 eggs
2-3 carrots
butter lettuce leaves
fruity vinaigrette dressing

Bring water to a boil in saucepan. Reduce heat to a simmer and gently lower the eggs into the water. Keep just under the boil. Time for 9 minutes. Remove pan, drain water, and run cold water over the eggs. After about 1 - 2 minutes, gently peel eggs using cold running water. Set eggs aside, or refrigerate until ready to use. Cut carrots into crinkle edged cuts. Arrange lettuce leaves on plates or a large platter. Arrange carrots around edge, and slice hard cooked eggs into a neat arrangement. Drizzle with vinaigrette.

Recipe created 2000-04-18.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.