Carrot Salad
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 cups sliced carrots, cut into ½ inch-thick slices
4 eggs, boiled
1 rib celery, chopped
2 tablespoons pickle relish
1/2 cup mayonnaise
1/4 cup sandwich spread

Preparation

1 Boil carrots until tender but not mushy. Remove yolks from eggs. Slice egg whites and add to carrots. Mash egg yolks.  2 Make a paste with mayonnaise, sandwich spread, and yolks.  3 Add celery and pickle relish.  4 Combine all ingredients. Add more mayonnaise, if needed.

About


Try this also with shredded raw carrots instead of sliced and boiled carrots.