Keto Thai Egg Salad

Keto Thai Egg Salad is a delightful fusion of traditional Thai flavors and creamy egg salad, perfect for a low-carb breakfast. This dish features fresh herbs, a hint of spice, and a rich texture that will energize your morning.

Ingredients

• Large Eggs - 4
• Mayonnaise - 4 tablespoons
• Thai fish sauce - 1 teaspoon
• Lime juice - 1 tablespoon
• Cilantro, chopped - 2 tablespoons
• Thai red chili, finely chopped - 1/2 (optional)
• Scallions, sliced - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Lettuce leaves - for serving

Steps

1. In a pot, bring water to a boil and gently add the eggs. Boil for about 10-12 minutes for hard-boiled eggs.
2. Once cooked, transfer the eggs to a bowl of ice water to cool for 5 minutes before peeling them.
3. In a mixing bowl, chop the peeled eggs and add mayonnaise, fish sauce, lime juice, cilantro, Thai chili (if using), scallions, salt, and black pepper.
4. Gently mix all ingredients until well combined, being careful not to mash the eggs too much.
5. Serve the egg salad on a bed of lettuce leaves, garnished with extra cilantro if desired.

Nutrition

• Calories: 330
• Protein: 15 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 550 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Rich in healthy fats, promoting satiety and stable energy levels.

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