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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Recipe Information
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
Instructions
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.
Once the water is boiling, reduce the heat to low and let the eggs simmer for exactly 10 minutes.
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.
Peel the cooled eggs and chop them into bite-sized pieces. Set aside in a mixing bowl.
In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, and sriracha (if using) until smooth and well-combined.
Pour the dressing over the chopped eggs and gently mix until the eggs are evenly coated.
Fold in the chopped green onion, diced cucumber, and cilantro (if using). Season with salt and freshly ground black pepper to taste.
Transfer the egg salad to a serving dish and garnish with toasted sesame seeds.
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
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.3 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
