Let me share with you a protein rich salad that brings together two nutritious ingredients- cod liver and eggs.
This combination might sound unusual to some, but trust me, it creates a delicious and satisfying dish that’s perfect for anyone following a carnivore diet.
Many people overlook cod liver, but this nutrient dense ingredient is packed with vitamins A and D, omega-3 fatty acids, and high-quality protein.
When combined with eggs, it creates a creamy, rich salad that can be enjoyed any time of the day.
This salad is more than just a regular meal – it’s a practical way to include organ meats in your diet without any complicated cooking techniques.
The mayo brings everything together, while the black pepper adds just the right amount of seasoning to enhance the natural flavors of the cod liver and eggs.
👍 Why You’ll Love This Recipe
Quick Preparation: This recipe takes less than 20 minutes of your time. Besides boiling the eggs, everything else is just mixing and assembling. You don’t need to stand by the stove or watch anything cook.
Organ Meat Made Easy: Many people find it challenging to eat organ meats, but this recipe makes it simple.
Canned cod liver has a mild taste compared to other organ meats, and when mixed with eggs and mayo, it becomes even more enjoyable.
Perfect Make Ahead Meal: This salad actually tastes better after sitting in the fridge for a few hours.
You can make it in the morning for lunch, or prepare it the night before. The flavors blend together, and the texture improves with some chilling time.
✨ Recipe Ingredients
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👨🍳 How To Make
Follow my easy recipe:
Step 1
Chop the cod liver into small pieces.
Step 2
Hard boil the eggs, then separate the whites and yolks. Chop the egg whites finely.
Step 3
In a bowl, mix the chopped cod liver with the chopped egg whites and 1 tablespoon of mayonnaise. Season with salt and pepper to taste.
Step 4
On a plate, form a circular mound using the cod liver and egg white mixture.
Step 5
Crumble the egg yolks finely with a fork. Carefully spread the crumbled egg yolks over the top of the cod liver mixture, creating a yellow layer. Chill before serving for best results.
💡Tips
1. Drain The Liver
Before chopping the cod liver, drain it really well. Let it sit in the strainer for about 5 minutes, and gently press it with a fork to remove excess oil.
Too much oil will make your salad runny and it won’t hold its shape well. However, don’t rinse the cod liver – you’ll wash away a lot of the flavor.
If you’re worried about the salad being too dry after draining, you can always add a bit more mayo later.
2. Chilling and Serving
Chill the salad for at least 2 hours or overnight. This allows the flavors to meld and the texture to set.
However, if you prefer a softer, more spreadable consistency, serve it after just 30 minutes of chilling.
When ready to serve, consider garnishing with a sprinkle of fresh cracked black pepper or a small wedge of lemon.
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FAQ
My salad is too runny
First, make sure you’ve drained the cod liver really well. You can also add one extra chopped egg white to absorb extra moisture.
Another option is to put the mixture in a fine-mesh strainer for about 10 minutes to drain excess liquid.
What’s the best way to serve this?
This salad is best served chilled. You can serve it as a mound on a plate for a nice presentation, or in a bowl for casual serving. It works great on its own as a main dish, or you can serve smaller portions as a side dish.
Carnivore Cod Liver & Egg Salad
Print RecipeIngredients
Instructions
- Chop the cod liver into small pieces.
- Hard boil the eggs, then separate the whites and yolks. Chop the egg whites finely.
- In a bowl, mix the chopped cod liver with the chopped egg whites and 1 tablespoon of mayonnaise. Season with salt and pepper to taste.
- On a plate, form a circular mound using the cod liver and egg white mixture.
- Crumble the egg yolks finely with a fork. Carefully spread the crumbled egg yolks over the top of the cod liver mixture, creating a yellow layer. Chill before serving for best results.