One boiled carrot cut into cubes.

Boil hard boiled three eggs. I'll share a small secret, like I do. Put eggs in cold water, bring to a boil, boil the eggs for exactly one minute and turn off the heat. Cover the saucepan with a lid and leave alone for ten minutes. Then drain off water and cover eggs with cold water. With this method of cooking a protein, it turns out tender and not rubber, and around the yolk there is a bluish halo.

Cut into dice the eggs.

Shred the salad leaves, dill and parsley.

White onion cut into half rings and marinate in mixture: 3 teaspoons wine vinegar, 1 teaspoon without top sugar and 2 tablespoons of vegetable oil.

Put all the ingredients in a salad bowl.

Add one tablespoon of mayonnaise packets and pickled onions along with the marinade. Mix and try for salt. I usually add a little less than half teaspoon of salt, depending on the sweetness of carrots. As you can see, the mayonnaise in the salad a little.

Put the salad into a clean bowl and serve! Bon appetit to you and your family! If you serve salad to guests, you can not fill it with mayonnaise once, but to do it just before serving. Try to decorate the salad with thin threads of mayonnaise, releasing it through kornetik. So the salad will look more impressive.