Egg Carrot Salad

Ingredients

• 12 hard-boiled eggs, chopped
• 1 cup shredded carrot (about 2-3 medium carrots, peeled and shredded)
• 2-3 tablespoons yellow onion (or sweet, Vidalia onion)
• 2 celery sticks, ends trimmed and chopped, optional
• ¼ cup mayonnaise, regular or amount to taste
• 1 tablespoon pickle relish (Dill or Sweet), or amount to taste
• 1 tablespoon brown mustard, or amount to taste
• 1 teaspoon white vinegar, or amount to taste
• ½ teaspoon smoked paprika
• ¼ teaspoon cumin
• Kosher salt, amount to taste
• ¼ teaspoon black pepper, fresh ground or amount to taste
• 1 tablespoon fresh chopped chives or amount to taste

Instructions

1. In a large mixing bowl, add the chopped, hard-boiled eggs, shredded carrot, onion, optional celery, mayonnaise, relish, mustard, vinegar, paprika, cumin, salt and pepper. You can add in some chives, at this time, in the salad or reserve them just for the topping. Combine all the ingredients. Serve right away or chill. Enjoy!

Notes

• Optional: celery seed is also very good added to this egg carrot salad, you can start at ½ teaspoon
• 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.