When my husband came home from a potluck breakfast at work and told me about a delicious dish he had, I admit I was skeptical. “Egg and raw carrots don’t go together,” I thought. But because I know he has discerning taste buds (he was trained as a cook), I gave it a try.
Happily, I was wrong. It really is delicious!
Even my visiting nieces, who aren’t used to my healthy way of cooking, liked it. The carrots add a bit of sweetness and pair perfectly with eggs, which add some protein and make it more filling.
The key to the recipe is finely grating the carrots; use the small holes on the grater, not the large ones.
To top it off, it couldn’t be easier to throw together. I hesitate to call it a recipe – if you want it more salad like, add more carrots; if you want it more spread like, add more eggs. Spread it on your favourite bread, crackers, or wrap, or eat it straight out of the bowl.
Egg Carrot Salad Spread
2 med carrots (150g/5oz)
good dose of olive oil (about 3Tbsp)
unrefined salt to taste
Hard boil the eggs according to your preferred method. I don’t recommend mine, which is turn on the eggs to boil, turn around and completely forget, turn back and say “oh! My eggs!”, then turn off the heat but let them sit there for a while just to make sure.
Finely grate carrots into a bowl. Peel eggs (if your eggs won’t peel, just peel the top a bit and then use a spoon to get the rest out). Chop up the eggs and add to carrots. Pour over olive oil, sprinkle on salt, mix. Enjoy on top of bread, crackers, or wrap, or enjoy it alone!
Have you tried eggs and raw carrot together before?
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