Louisiana Style Carrot Salad

I came upon a version of this recipe while I was home for the holidays and wanted to share it with you. Carrots are loaded with vitamins A, C, K, and potassium and the shrimp and eggs pack a protein punch. Try this and let me know what you think.


  • 10 – 12 large carrots, sliced into 1/2 inch matchsticks
  • 2 cups small to medium shrimp
  • 4 boiled eggs
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 tbsp creole mustard (sub brown or dijon if needed)
  • 3 tbsps olive oil
  • 1/2 cup diced celery
  • 1/4 cup diced red bell peppers
  • 1 tbsp minced garlic
  • 1/2 cup sliced green onions
  • salt and pepper to taste
  • hot sauce to taste


Set a bowl of ice water in the sink. Peel and devein your shrimp. Bring a large pot of water to boil and poach your shrimp 1-2 minutes until just pink. Scoop them out and place in the ice bath. Poach carrots in your shrimp water until just tender and scoop them out and into the ice bath. Separate eggs whites from yolks and dice the whites. In a large bowl mix the yolks, mayonnaise, mustards and oil. Mix in peppers, garlic, onions and add salt, pepper and hot sauce to taste. Drain your carrots and shrimp. Mix the cooled carrots, shrimp and egg whites with the dressing and serve.