Carrot, Egg and Onion Spread
This smooth carrot, egg and onion spread is made with sautéed vegetables and boiled eggs. Add your favorite spices, garlic or finely chopped fresh herbs to vary the flavor.
Updated : 08 October, 2026
Easy
About 30 min.
Ingredients
1
Carrot
2
Onions
2
Eggs
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use neutral-flavored vegetable oil.
Step 2
Wash and peel the carrot, then finely grate it. You can chop it another way if preferred, but finely grated carrot will cook more quickly.
Step 3
Peel the onion and finely chop it. The exact shape does not matter because the vegetables will later be blended into a smooth spread.
Step 4
Heat a frying pan and cook the onion, stirring occasionally, until soft and golden.
Step 5
Add the carrot and mix. Cook the vegetables over medium heat, stirring occasionally.
Step 6
About 5 minutes before the vegetables are done, season with salt and your preferred spices, such as ground black or red pepper, curry powder or a Georgian-style herb and spice blend. If desired, add a peeled garlic clove pressed through a garlic press. Let the cooked vegetables cool.
Step 7
Hard-boil the eggs. Place them in cold water, bring to a gentle boil and cook for 7 minutes after the water begins boiling. Cool in cold water, peel and cut into pieces.
Step 8
Add the eggs to the cooled sautéed vegetables.
Step 9
Blend everything with an immersion blender until completely smooth and spreadable. Taste and add more salt if needed.
Step 10
Serve the carrot, egg and onion spread on slices of white, wholegrain or other bread.
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