Low Carb Asian Egg Salad
Elevate your classic egg salad with an exciting burst of Asian-inspired flavors in this Low Carb Asian Egg Salad. Perfect for keto and low-carb lifestyles, this recipe combines tender, protein-packed boiled eggs with a creamy, umami-rich dressing made from mayonnaise, soy sauce, rice vinegar, and sesame oil. A touch of optional sriracha adds a spicy kick, while fresh green onions, crisp cucumber, and fragrant cilantro deliver vibrant texture and flavor. Finished with a sprinkling of toasted sesame seeds, this versatile dish is ready in just 22 minutes and can be served in lettuce wraps, as a light snack on its own, or as a topping for low-carb crackers. Quick, healthy, and irresistibly delicious, this egg salad is the ultimate fusion of convenience and global cuisine!
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Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon soy sauce (low sodium)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 0.5 teaspoon sriracha (optional)
- 2 tablespoons green onion, chopped
- 0.25 cup cucumber, finely diced
- 1 teaspoon toasted sesame seeds
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Place the eggs in a medium-sized saucepan and fill it with water until the eggs are completely submerged. Bring the water to a boil over medium-high heat.
Step 2
Once the water is boiling, reduce the heat to low and let the eggs simmer for exactly 10 minutes.
Step 3
After 10 minutes, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 2-3 minutes.
Step 4
Peel the cooled eggs and chop them into bite-sized pieces. Set aside in a mixing bowl.
Step 5
In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, and sriracha (if using) until smooth and well-combined.
Step 6
Pour the dressing over the chopped eggs and gently mix until the eggs are evenly coated.
Step 7
Fold in the chopped green onion, diced cucumber, and cilantro (if using). Season with salt and freshly ground black pepper to taste.
Step 8
Transfer the egg salad to a serving dish and garnish with toasted sesame seeds.
Step 9
Serve immediately or refrigerate for up to 3 days. Enjoy on its own, in lettuce wraps, or as a topping for low-carb crackers!
Nutrition Facts
| Serving size | (463.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1017.3 |
| Total Fat 89.3g | 0% |
| Saturated Fat 15.2g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 1176mg | 0% |
| Sodium 780.5mg | 0% |
| Total Carbohydrate 22.8g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 1.8g | |
| Protein 37.5g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 211.6mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 588.3mg | 0% |
Source of Calories