Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Difficulty: Easy

 Ingredients

Main Ingredients

• 4 large eggs
• 1 medium carrot, finely grated
• ¼ cup finely chopped fresh parsley
• 2 tbsp finely chopped green onion
• ½ cup mayonnaise
• 2 tbsp plain Greek yogurt
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp black pepper
• ¼ tsp salt, or to taste
• 1 tsp lemon juice

Optional

• ¼ tsp paprika
• 1 tbsp finely chopped dill
• 1 tbsp finely chopped pickles
• 1–2 tbsp grated cheddar cheese

 Method

1. Boil the Eggs

Place the eggs in a saucepan and cover them with cold water.

Bring to a boil, then reduce the heat and simmer for about 9–10 minutes.

Transfer the eggs to ice-cold water and let them cool completely.

2. Prepare the Vegetables

Peel and finely grate the carrot.

If the carrot is particularly juicy, gently squeeze out a little excess moisture.

Finely chop the parsley and green onion.

3. Prepare the Eggs

Peel the cooled eggs and grate them using the large holes of a box grater.

You can also finely chop them with a knife if you prefer a chunkier spread.

4. Make the Creamy Dressing

In a bowl, mix together:

• Mayonnaise
• Greek yogurt
• Dijon mustard
• Lemon juice
• Garlic powder
• Black pepper
• Salt
• Optional paprika

Mix until smooth and creamy.

5. Combine Everything

Add the grated eggs, carrot, parsley, and green onion to the dressing.

Gently fold everything together until evenly combined.

Don’t overmix—the spread should have some visible texture from the egg and carrot.

6. Chill

Cover and refrigerate for 20–30 minutes.

This gives the flavors time to blend and makes the spread even better for sandwiches.

7. Serve

Spoon generously onto toasted bread, crackers, or a sandwich.

Garnish with a little fresh parsley or paprika.

 Serving Ideas

Try this spread with:

• Toasted sandwich bread
• Whole-grain bread
• Crackers
• Croissants
• Tortilla wraps
• Cucumber slices
• Lettuce and tomato sandwiches
• Toasted baguette

For a simple sandwich, spread it between two slices of toasted bread with lettuce and tomato.

 Cooking Tips

• Don’t overcook the eggs: Overcooked eggs can develop a dry texture and grayish yolk.
• Drain watery carrots: Excess moisture can make the spread runny.
• For a lighter version, replace half of the mayonnaise with Greek yogurt.
• Add a little extra Dijon mustard for more tang.
• For some crunch, mix in finely chopped celery or pickles.
• Chill before serving for the best flavor and texture.

 Storage

Store the finished spread in an airtight container in the refrigerator and use within 3–4 days.

Don’t leave the egg-based spread at room temperature for extended periods.

 Approximate Nutrition Information

Per serving, based on 4 servings:

Nutrition is approximate and does not include bread, crackers, or other serving ingredients. Values will vary depending on the mayonnaise and yogurt used.

 FAQs

1. Can I make this without mayonnaise?

Yes. Use additional Greek yogurt or mashed avocado for a lighter alternative.

2. Can I prepare it ahead of time?

Yes. It actually tastes better after chilling for 20–30 minutes. Keep refrigerated until serving.

3. Can I add cheese?

Absolutely. A little grated cheddar gives it a richer, creamier flavor.

4. How can I make it spicy?

Add a pinch of cayenne pepper, red pepper flakes, or a little hot sauce.

5. Can I use dried herbs?

Yes, although fresh parsley or dill gives the spread a fresher flavor. Use dried herbs sparingly because they are more concentrated.