Thai Egg Salad

This Keto Thai Egg Salad combines rich, creamy eggs with vibrant Thai flavors, making it a delicious and nutritious breakfast option. Packed with healthy fats and protein, it's perfect for starting your day on a low-carb note.

Ingredients

• Large eggs - 4
• Mayonnaise - 4 tablespoons
• Lime juice - 1 tablespoon
• Fish sauce - 1 teaspoon
• Sriracha sauce - 1 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Green onion - 1 tablespoon, sliced
• Avocado - 1 medium, diced
• Salt - to taste
• Black pepper - to taste

Steps

1. Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
2. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10-12 minutes.
3. After the eggs have cooked, transfer them to an ice bath or run them under cold water to stop the cooking process.
4. Peel the eggs once cooled and chop them into bite-sized pieces.
5. In a mixing bowl, combine the mayonnaise, lime juice, fish sauce, and Sriracha sauce. Mix until smooth.
6. Add the chopped eggs, cilantro, green onion, avocado, salt, and pepper to the bowl. Gently fold everything together until well combined.
7. Serve the Thai egg salad on a plate or in lettuce wraps for a refreshing breakfast.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 5 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 35 g
• Saturated Fat: 6 g
• Unsaturated Fat: 25 g
• Water: 0.025 L

Health Benefits

• High in protein, promoting muscle repair and growth.
• Rich in healthy fats from avocado and eggs, supporting heart health.

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