Surprisingly Delicious 3 Ingredient Egg Salad/Spread

egg carrot salad spread

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.

egg carrot salad spread 3

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
5 eggs
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?

egg carrot salad spread

Shared at Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday , Simple Lives Thursday, Pennywise Platter Thursday, Unprocessed Fridays, Fight Back Friday, Simple Meal Friday, Thank Goodness It’s Monday, Natural Living Monday


23 thoughts on “Surprisingly Delicious 3 Ingredient Egg Salad/Spread

  1. I’ve recently tried date sweetened nut butter and carrots together and like that combination so I’m thinking this will be delicious also. I might try mine on celery as I try to hold the carbohydrates as much as possible.

    • oooh, both are great ideas! Date sweetened nut butter with carrots sounds like a great combo, and this egg/carrot salad would be delicious on celery too!

  2. Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can’t wait to see what you link up next week!
    Have a terrific weekend!

  3. I love this combination (and my mind is blown about the date/nut butter/carrot combination above. I would love either on a crispy flat bread. Perfect!

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  5. Sounds kind of strange to me, but I’m willing to try it. And I suspect your method of cooking eggs is the same method many of us have.

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  8. We have a hand cranked slow juicer and just tried making carrot juice. The remains were crushed, but still had much to offer and I didn’t have the heart to throw away fibre that had retained so much juicy liveliness after undergoing so much pressure. Luckily I had seen this post the other day and the carrot remains were tastefully reincarnated once more.

  9. I’m back to let you know I tried this and it was goooooood. No one else wanted any so I ate it ALL! Thanks so much for sharing at Real Food Fridays. Hope to see you again 🙂

    • So glad to hear you liked it! Everyone else missed out 🙂 Thanks so much for letting me know, it’s nice to know someone actually made a recipe. I’ll be at Real Food Friday, thanks for hosting it!

  10. This is fascinating to me!! What an interesting combo! I’ve been eating “clean” the last few weeks and this would be a great change from scrambled eggs I eat all the time, while adding in another veggie. Thanks for sharing on Saturday Night Fever!

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