Egg Salad (not to be afraid of when you are on Keto diet)

Photo Courtesy: Dr. Debarshi Chatterji

This is a salad which I would never eat for my everyday meal for the simple reason that it is loaded with calories! However, when I am on the Keto diet (which is a low carb high fat based diet) this salad is a wonderful option amidst all the other regular types of green leafy salads. You can enjoy it in an Egg Salad Sandwich (using the Almond Flour Bread) or you can eat it as it is. I often serve it on a bed of butter lettuce (makes me feel good that I am eating at least some greens).

Can you believe that I used to be a mayo hater! However, this salad has totally converted me. It tastes delicious and creamy and of course I don’t have to worry about the extra calories which Mayo adds in any dish. However, I still have to say that if I am not on Keto diet, eating just one Egg Salad sandwich will pretty much cover my calorie intake of the entire day so please keep this in mind while consuming it regularly.

Now I know the recipe of Egg Salad is pretty basic but believe me sometimes we take these simple recipes for granted and after a while we just completely forget how to create that comforting flavor in them. The trick is to keep them as they should be (simple) and not to add a bunch of ingredients in them just because we have everything in the fridge. Too many cooks spoil the broth, remember that. 

Start by boiling the perfect eggs, you may be more comfortable with using a pan or a pressure cooker (in my case) but whatever you are using make sure to have tender whites and creamy yolks. Then comes the seasoning, use a good amount of Black Pepper and Red Chili Powder to make the flavors pop. You can use scallions instead of onions to add a lovely subtle onion flavor and color. I also like to add some hot peppers for the same reason. Result, a creamy, fresh and vibrant Egg Salad.

If your kids love this salad, you can easily turn this into a sandwich for their picnics. You can also serve this for your elegant tea parties (presentation is everything so make sure to serve it with a crusty baguette and butter or cut the sandwiches into triangles). You can always boil the eggs before hand and mix the salad at the last moment which makes this perfect as a last minute snacking option. Make sure to use a good mayo and cool the salad completely before serving. 

Enjoy the Egg Salad with a side of Grilled Garlic Asparagus and Pan Fried Salmon.

Ingredients:

• Eggs – 8, large, boiled and peeled 
• Mayonnaise – ½ cup 
• Mustard Sauce - 1 teaspoon 
• Onion – ¼ cup, chopped 
• Salt – ¼ teaspoon (or as per taste)
• Black Pepper – ¼ teaspoon
• Red Chili Powder – ¼ teaspoon 
• Hot Peppers – a few, chopped

Tips: 

• Use Scallions instead of Onion.
• You can also add ¼ cup of chopped Celery for more flavor.

Directions:

• Chop the boiled eggs.
• Place them in a bowl and add the remaining ingredients (Mayonnaise, Mustard Sauce, Onion and Hot Peppers) 
• Season with Salt, Black Pepper and Red Chili Powder. 
• Mix and serve on the homemade Almond Flour Bread or with an entrée.

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