An easy, fast, no mayo egg salad recipe with roasted fennel and carrots to get a few extra vegetables in this classic picnic dish.
Trim off the ends of fennel bulbs. Slice bulbs 1/4-inch thin and toss with olive oil. Spread fennel evenly on a baking sheet and roast in the oven for 20 minutes. When fennel is tender, remove from oven and let cool to touch. Then mince fennel.