Korean Egg Salad

Korean Egg Salad is a creamy, flavorful side dish that marries traditional Korean ingredients with the comforting richness of eggs. This keto-friendly recipe provides a delightful balance of textures and tastes, making it a perfect accompaniment to any meal.

Ingredients

• Eggs - 4 large
• Mayonnaise - 60 ml
• Korean sesame oil - 1 tsp
• Green onion - 2 stalks, finely chopped
• Soy sauce - 1 tsp (or tamari for gluten-free)
• Korean chili flakes (gochugaru) - 1/2 tsp
• Salt - 1/4 tsp
• Black pepper - 1/4 tsp
• Cucumber - 1/4 medium, diced (optional for garnish)
• Sesame seeds - 1 tsp (for garnish)

Steps

1. Place the eggs in a pot, cover with water, and bring to a boil over medium heat.
2. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes.
3. After 10 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes.
4. Peel the eggs and chop them into small pieces in a mixing bowl.
5. Add mayonnaise, sesame oil, green onion, soy sauce, gochugaru, salt, and black pepper to the bowl with the chopped eggs.
6. Gently mix all the ingredients until well combined, being careful not to mash the eggs too much.
7. Taste and adjust seasoning if necessary.
8. Serve immediately, garnished with diced cucumber and a sprinkle of sesame seeds if desired.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 3 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 480 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Water: 0.3 L

Health Benefits

• Rich in protein, supporting muscle health and satiety.
• Contains healthy fats from eggs and sesame oil, beneficial for heart health.

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