1. Eggs: Hard boil, cool, peel and chop. 2. Bread: toast or plain, your choice. 3. Chives: finely chop. 4. Parsley: finely chop. 5. In a medium bowl, combine the chopped eggs with mayonnaise. Season with salt and pepper to taste. Mix until creamy but still slightly chunky. 6. Spread the egg salad evenly over slices of bread. 7. Place tomato slices on top of the egg salad. 8. Sprinkle generously with chopped chives and parsley for freshness and color. 9. Top with the remaining bread slices. 10. Serve immediately. * Boil eggs for 9–10 minutes, then cool quickly in cold water so they peel easily. * Add mayonnaise gradually—just enough to bind without making it runny * Use ripe, firm tomatoes and fresh herbs (chives + parsley) right before serving.

   1. Wash, peel and cut carrots into strips; put into large bowl. 2. Add salt, pepper, sugar and vinegar and stir. Taste if needed more salt, pepper or sugar. 3. Peel the garlic, chop and place on top of the carrots. 4. Heat the oil and pour it directly onto the garlic. Mix everything well, put spicy carrot strips in a container with a lid and let it stand in the refrigerator overnight.