This tasty Egg and Carrot Salad shared with us by Trisha of Naturally By Trisha is so easy and quick to throw together if you have last minute lunch or dinner guests. The curried mayo compliments the eggs beautifully and if you double the recipe and keep leftovers in the fridge it’s the ideal high protein snack to fuel hungry teens when they come in from school.
Trisha makes the marvellous range of healing balms that we sell – you can check out them out here.
From Trisha …
Adding grated carrot to an egg salad and using homemade mayo makes this dish just a little bit special. To be honest I was surprised how good it was and I’ll be adding this to my repertoire.
From time to time I host work-a-wayers and that means making lots of lunches and dinners that are healthy, delicious and balanced to keep spirits and energies up. I’m always looking for recipes that I can make with what I have on hand and eggs are often overlooked and in abundance.
Here’s the link to the easy mayo recipe.
Egg & Carrot Salad
Ingredients for the curried eggs:
6 hard boiled eggs (I did 12 minutes)
1/2 teaspoon curry powder (or more to your taste)
salt and pepper
2 small spring onions chopped using the green and white parts
1 peeled grated carrot
a few sprigs of flat leaf parsley roughly chopped (trim off the stalks)
Method:
Add the curry powder (I used mild) to the mayo with salt & pepper, give it a good mix then spoon over the remaining ingredients.
Chop the eggs roughly and gently mix together.
It really is very good! Enjoy!
About The Author: Katie Brooks
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