3 eggs
3 medium carrots
140g canned green peas
4 pickled cucumbers
4 small steamed beets
1 small red onion (optional)

Salad dressing
3 tablespoons sour cream
3 teaspoons Dijon mustard
100–120ml buttermilk
1 tablespoon chopped dill
Salt, freshly ground black pepper to taste

Boil carrots with the peel; you can do it together with the eggs (aim for hard-boiled). Meanwhile, make the salad dressing by mixing all ingredients until smooth (the buttermilk will add moisture and allow avoiding sour cream which is fattier). Cool the boiled carrots and eggs, peel and dice. Dice the pickles and beets, chop the red onion. Mix everything in a bowl, dress, and stir. Garnish with slices of boiled egg and dill.