Christmas Salad: A Festive Delight for the Whole Family

Boil the eggs: Start by boiling the eggs for about 10 minutes. Once done, peel and chop them into small pieces.

Grate the carrots: Peel and grate the carrots into fine shreds.

Prepare the vegetables: Drain the canned peas and corn, then dice the red pepper into small pieces.

Combine the ingredients: In a large bowl, combine the grated carrots, chopped eggs, diced ham, red pepper, peas, and corn.

Make the dressing: In a small bowl, mix the mayonnaise, natural yogurt, black pepper, and salt until smooth.

Toss everything together: Pour the dressing over the ingredients in the bowl and toss gently until everything is well-coated.

Serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together.

Serving and Storage Tips