Low Carb Asian Egg Salad Food

KETO EGG SALAD (LOW CARB)

Steps:

• Heat a saucepan over high heat, add water and bring it to a boil.
• Add the eggs and boil them for about 10 minutes.
• After 10 minutes, transfer to a bowl and cover with a plate (the eggs will continue to cook at that temperature). Set aside for 10 minutes.
• Now peel eggs and dice them carefully.
• Take a bowl, add the diced eggs, mayo, lemon juice, chives, dijon, paprika, salt, and pepper. Mix well.
• Adjust your taste with additional salt and pepper.
• Eat it immediately or serve with lettuce leaves.

TASTY LOW CARB SALAD

Steps:

• Using a food processor shred the cauliflower and then place the shredded cauliflower in a microwave casserole dish. Add two tablespoons of water, cover with lid or plastic wrap and cook in the microwave on high for 5 minutes. Remove, uncover and set aside.
• Chop tomatoes and scallions and place in a large bowl.
• Add the cauliflower and bacon and toss.
• Add the maynaisse and the salt and pepper and toss.
• To serve line plates or a large salad bowl with lettuce leaves (if using) and place salad on top.

LOW CARB ASIAN EGG SALAD

Steps:

• Mix well.
• Refrigerate for at least two hours before serving.

BLT EGG SALAD WRAPS

Steps:

• Shred hard boiled eggs using a large cheese grater (or chop with a knife).
• Combine eggs, mayonnaise, green onion, seasoning salt & pepper.
• Slice grape tomatoes in half.
• Place 1 slice of bacon in each lettuce leaf. Divide egg mixture over romaine leaves.
• Top with tomatoes and additional salt & pepper if desired.

EGGCEPTIONALLY LOW CARB EASY EGG SALAD FOR A CROWD

Steps:

• Peel the eggs and rinse them off, drying on paper towels.
• Shred them with the medium shredding disk of your food processor.
• Mix remaining ingredients together well and stir into the eggs, chill and serve on different breads, stuffed into celery, etc.
• OPTIONAL add ins:.
• 1/4 cup finely shredded scallions.
• 1 teaspoon celery seeds.
• 1/4 cup finely minced celery.
• serve in a hollowed out bread bowl or on a lettuce leaf or tortilla.

CRUNCHY ASIAN CABBAGE SALAD (LOW CARB AND KETO)

Steps:

• Shred the cabbage into a large bowl. Add in the remaining ingredients for the Asian cabbage, mix well.
• After 15 minutes, mix again ensuring that any liquid from the bottom of the bowl is mixed back into the cabbage.
• Finely slice the cucumbers into a medium sized bowl. Add in the remaining ingredients for the Asian cucumbers, mix well and allow to rest for 30 minutes.
• Finely slice the red peppers into a medium sized bowl. Add in the remaining ingredients for the Asian red peppers, mix well and allow to rest for 30 minutes.
• Finely dice the onions and add into a small bowl. The bowl size is important so that the vinegar covers the onions.
• Cover the onions with red wine vinegar and allow to rest for 20 minutes.
• Combine all the ingredients into a bowl. Mix well and set aside. NOTE: Do not refrigerate as the coconut oil will harden!
• Once all the components to the Asian cabbage salad have had a chance to marinate, start by placing the cabbage in the bottom of a soup-sized bowl.
• Top the cabbage with equal portions of marinated cucumber, marinated red peppers and the sliced avocado. If using snow peas, add them into the salad now.
• If you have chosen to make the quick pickled onions, add them to the top along with an additional pinch of cilantro. For added garnish, sprinkle with additional sesame seeds.
• The serving size is quite large for the Asian Cabbage Salad and has a NET Carb count of 7.1g per serving.

EGG SALAD ( LOW CARB CHOICE )

Steps:

• Mix all ingredients together& serve!