Russian Carrot Salad

Next door to my house there's an apartment available for short term rental. Our family has hit it off very well with our temporary next door neighbors. The mom is a wonderful Russian woman named Bianca; she and I have much in common, many of the same interests, such as frugality, thrifting, DIYing. Often you'll find me outside Bianca's door schmoozing with her as late as midnight! (Yes, we're both night owls.)
One thing Bianca and I share a love for is cooking, melt in your mouth delicious cooking. Nearly every day, it seems, we send over some food that we made for the other to enjoy, sharing our dishes, but more importantly, our recipes. Bianca cooks a lot with dill, an herb that I don't usually use so frequently; her food tastes so delicious with all that dill that she's inspired me to start cooking more with that dill. I think I've fallen in love.

This recipe is for a carrot salad that Bianca taught me how to make. It's so rich in flavor, so scrumptious, despite having only a few simple ingredients. The biggest problem with this recipe is I find it doesn't make enough- I don't want to have to share, it's that good! I strongly suggest doubling, or even tripling this recipe.

Russian Carrot Salad

Ingredients:
1 tablespoon oil (any kind is fine- I used sunflower)
8 large carrots
3 eggs
5 level teaspoons mayonnaise (I used homemade mayonnaise)
1 tablespoon + 1 teaspoon dried dill
1/4-1/2 teaspoon dried garlic (either powder or granulated)
1 teaspoon date honey, honey, or sugar
1/2 teaspoon salt

Instructions:
1. Peel and grate your carrots.

2. Heat up the oil in your pot, and add the carrots. Saute, mixing occasionally, until all the carrots are cooked and some have started to brown and caramelize.

3. Hard boil your eggs. When ready, peel and grate.

4. Mix the grated egg with the cooked grated carrots.

5. Add the rest of the ingredients, and mix well.

Serve cold.

Do you make carrot salad? What do you usually put in yours? Does this seem like a recipe you'd try?
What is your favorite spice as of late? What is your favorite way to use dill?

Linking up to Fight Back Friday, Hearth and Soul Blog Hop, WFMW, Real Food Wednesday, Simple Lives Thursday