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Carrot & Egg Tiffin Salad with Caesar's Dressing


Carrot & Tiffin Salad with Caesar's Dressing

Tiffin Eggs

7 large eggs
2 tbsp olive oil
1 onion, finely chopped
4 mediun carrots, grated
2-3 heaped tbsp curry paste
4 slices wholemeal bread, whizzed into crumbs
1 heaped cup roasted cashews, finely chopped or whizzed


a mixture of salad leaves
3 medium carrots peeled into strips with a potato peeler
handful fresh basil leaves

(from Lisa's Kitchen)

½ cup mayonnaise
3 tbsp red wine vinegar
½ garlic glove crushed or finely grated
2 tsp wholegrain mustard
freshly ground black pepper
½ cup olive oil
1 cup of fresh vegetarian parmesan, grated


Heat the oven to 190c/170c fan/gas mark 5

Put 6 of the eggs in a pan of cold water and bring them to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.

While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 minutes until soft. Stir in the curry paste and breadcrumbs. When the mixture is cool, beat the remaining egg and stir into the mixture.

Divide the mixture into 6 and flatten each portion with your hands (wetting them makes this a bit easier), then wrap around each egg - the mixture will seal well as you press it together. Roll the eggs in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.

Bake the eggs for 15-20 mins. Set aside to cool.


Combine the mayonnaise, vinegar, garlic, mustard and pepper in a bowl. Whisk until well blended.

Drizzle in the oil and whisk in the cheese.


Fill a bowl with mixed salad leaves. Mix in the strips of carrot and basil. Toss together.

Place a handful of the salad on each plate. Drizzle some dressing over the salad and top with tiffin eggs that have been sliced in half.


Serves 4-6


  1. I know I'd love this salad! I need to try those eggs. The coating looks so good.

  2. They are delicious Ashley and even better day two :)

  3. Such an elegant presentation — love the plate, too!

  4. what an interesting salad - maybe I could make it without the eggs - the nutty scotch big looks delicious

  5. That 'tiffin egg' looks so tasty. Lovely little lunch.

  6. That looks like my kind of food ... thanks for the recipes Jacqueline.

  7. This sounds like a lovely salad Jacqueline.

  8. Tiffin eggs? Never heard of such a thing. Am very excited about making these for lunch this week now! Thank you!

  9. So lovely and I am delighted you enjoy my dressing. I have been meaning to try your tiffin eggs for ages. I wish I had this for dinner tonight. Looking forward to the roundup - and I did manage to get in a last minute submission. Bad me :)

  10. Crazy looking eggs. Haven't heard of the term "tiffin" eggs but they are certainly intriguing.

  11. Why not try the mixture wrapped around mozzarella or tofu Johanna?

    Thanks Joan, it was tasty :)

    No probs Brownieville Girl :)

    Thanks Val :)

    I heard them called tiffin eggs Wendy and I thought they sounded so much nicer than scotch eggs :)

    The dressing is amazingly good Lisa, my mouth is watering just thinking about it. Thanks for the entry, it was well worth the wait :)

    Try them TB, I think you will enjoy them :)


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x