Carrot and Hard-Boiled Egg Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad of grated carrots and chopped hard-boiled eggs tossed in a bright lemon vinaigrette for a satisfying breakfast or light lunch. This american-inspired breakfast ready in about 15 minutes combines hard-boiled eggs, carrots, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 200 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (11 ratings) Prep: 15 min Serves 4 American cuisine 200 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Peel and chop 4 hard-boiled eggs into small pieces. Grate 2 medium peeled carrots into fine strands.
  2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice (from 1 lemon), 1 tsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
  3. Step 3: Combine the grated carrots and chopped eggs in a medium bowl. Pour the vinaigrette over the mixture and toss gently until evenly coated. Serve immediately or chill for 30 minutes to enhance flavor.

Frequently asked questions

How long does Carrot and Hard-Boiled Egg Salad with Lemon Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Carrot and Hard-Boiled Egg Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Carrot and Hard-Boiled Egg Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carrot and Hard-Boiled Egg Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Carrot and Hard-Boiled Egg Salad with Lemon Vinaigrette?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes