15 lg. carrots
8 eggs
1 c. mayonnaise
12 olives, chopped
12 slices sweet (bread & butter) pickles, chopped

Peel carrots and slice thinly. Put to boil in salted water. When tender, remove from boiling water and drain. When carrots are cool, place in large bowl. Mix mayonnaise, pickles, olives and boiled eggs. Add this mixture to carrots and stir.