Steamed Egg and Carrot Salad
PakistaniWeight ManagementDesi eggsEasy
A fresh salad of steamed egg and carrot with lemon and herbs — light, colourful and high in fibre, with almost no oil.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 2 eggs
- 2 medium carrots, peeled and sliced
- 1 tbsp lemon juice
- 1/2 tsp salt
- A pinch of black pepper
- 1 tbsp fresh coriander, chopped
- 1 tsp oil
Method
- Steam the carrot slices for 8–10 minutes until just tender, then cool slightly.
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Combine the carrots and egg quarters in a bowl.
- Drizzle with lemon juice and oil, season with salt and pepper.
- Toss gently, garnish with coriander and serve.
Nutrition — estimated per serving
Calories (estimate)170 kcal
Protein (estimate)12 g
Fat (estimate)9 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Steam the carrots until just tender so the salad stays fresh and crunchy. Food safety: eggs must be fully boiled. Allergens: contains egg. Substitute: use beetroot or sweet potato instead of carrot, or add a spoon of dahi for a creamy dressing. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.