A refreshing twist on the classic egg salad, incorporating vibrant flavors and textures for a delightful dish.
Peel and chop the hard-boiled eggs into small pieces.
Use a sharp knife to ensure clean cuts and avoid mashing the eggs.
Combine the chopped eggs, pitted black olives, shredded carrot, and finely chopped onion in a mixing bowl.
Ensure all ingredients are evenly distributed for consistent flavor.
In a separate small bowl, mix the creamy mayonnaise, fine salt, ground pepper, and fresh lemon juice.
Whisk the dressing thoroughly to blend all flavors together.
Pour the dressing over the egg mixture and gently fold to combine.
Fold gently to maintain the texture of the ingredients.
Cover the bowl and chill the salad in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the egg salad on bread, crackers, or as a side dish, and enjoy!
Garnish with a sprinkle of fresh herbs for added color and flavor.
