Ingredients
Equipment
Method
- Instructions:
- Prepare Vegetables: Wash cucumbers, carrot, and tomato. Slice cucumbers into thin rounds, dice carrot into small cubes, chop tomato, and thinly slice the red onion.
- Make Dressing: In a bowl, whisk together 4 tablespoons mayonnaise, 1 tablespoon honey, and 1 tablespoon vinegar until smooth.
- Combine Ingredients: Place all chopped vegetables in a large mixing bowl. Add the dressing and toss until fully coated.
- Add Eggs: Dice the hard-boiled eggs and fold them gently into the salad for added richness.
- Chill and Serve: Let the salad chill in the refrigerator for 15–30 minutes to allow flavors to meld before serving.
Notes
Notes:
Add fresh dill or parsley for extra freshness.
Adjust the tang by adding a squeeze of lemon juice if desired.
Best served chilled; can be stored in the refrigerator for up to 2 days.