- 3–4 carrots, shredded
- 2–3 hard-boiled eggs, shredded
- 1–3 scant teaspoons minced onions
- ⅓ cup fine chopped parsley
- ¼ cup mayonnaise, or to taste
- Pinch of sugar
- Salt and pepper to taste
- Combine ingredients and serve at oom temperature.
- A no-mayo variation uses a dressing of garlic-infused olive oil combined with lemon juice in proportions 3:1 (3 tablespoons olive oil to 1 tablespoon lemon juice).
Serves 4 as a salad.