This is a very simple idea that works well with any mix of veg you have on hand. I use it as the filling for wraps with some shredded lettuce, or sometimes skip the wrap and stuff it in a cos lettuce leaf and my kids sometimes have it in sandwiches. When I was talking to my sister about it the other day, she asked if it would work as a dip, which is a great idea that I hadn’t thought of – perfect for lunch boxes!
Makes enough for 8-10 wraps
2 medium carrots, roughly chopped
1 celery stalk, roughly chopped
1 spring onion (optional)
1 tsp curry powder
salt and pepper, to season
1. Place eggs in steaming basket. Set basket in place in mixer bowl and add 500g water. Steam for 17 minutes/100/speed 4/MC on.
2. Remove basket from bowl and discard water. Hold eggs under cold running water and peel. Set aside.
3. Place carrots, celery, spring onion, curry powder and mayonnaise in mixer bowl. Blitz for 4 seconds/speed 6/MC on. Scrape down sides of bowl.
4. Add eggs. Mix for 20 seconds/speed 3/MC on, stopping halfway to scrape down sides of bowl.
5. Taste and season with salt and pepper if required.
– Store left overs in an air tight container in the fridge for around 3 days.
– Use as a filling for mountain bread or home made wraps (with some shredded lettuce and slices of tomato), or use a cos lettuce leaf as the wrap, or serve as a dip or side to accompany a meal.
– Mix it up with any vegetables you have on hand. Others that I like to use are red capsicum, snow peas, spinach and sweet corn.
– If you’d like a chunkier mix, change instructions at step 3 to 4 seconds/speed 5/MC on and step 4 to 5-10 seconds/speed 3/MC on.
– Omit the curry powder if you prefer, it is still delicious!