Ready to change up your egg salad? This low-carb and keto masala-ish egg salad is lightly seasoned with garam masala, adding a warm and subtle spiciness to the salad, while the diced jalapenos give it a little kick. But, don't worry, it's not too spicy -- it's just enough to add some depth of flavor.
Many of the ingredients in this masala-ish egg salad are similar to a traditional egg salad such as mayonnaise, diced celery, mustard, and hard-boiled eggs. Therefore, it's not that different from a typical egg salad. There's just a few additions to make it interesting and yummy.
And it's just as easy to make as a regular egg salad. It's simply a matter of chopping up some hard-boiled eggs and mixing the ingredients together. We love serving the egg salad in romaine lettuce leaves or low-carb pitas for lunch or even breakfast. Each serving of egg salad is only 2 net carbs.
What is Garam Masala?
Garam masala is a blend of spices that is commonly used in India, Pakistan and other nearby countries. It's typically used in curries, soups, and vegetarian or meat dishes.
The spices used in garam masala typically vary by region. For example, in Northern India, garam masala tends to be mild, while in Southern India, it tends to be spicy. The ingredients most commonly used in garam masala include cumin, black pepper, cardamom, coriander, cloves, nutmeg and cinnamon.
This masala-ish egg salad is just 8 ingredients: hard-boiled eggs, mayonnaise, spicy mustard, diced celery, teaspoon lemon juice, diced jalapenos, garam masala, and salt to taste.
How to Make
For this recipe, you'll use 6 hard-boiled eggs. In terms of preparing the hard-boiled eggs, there are a few options. You can buy hard-boiled at eggs at the store or you can make hard-boiled eggs at home.
To make hard-boiled eggs at home, simply put the eggs in a pot of water and bring to a boil. As soon as the water boils, turn off the heat and let sit for 10 to 12 minutes. Please click here for step-by-step instructions.
We love using our Dash Rapid Egg Cooker to make hard-boiled eggs. It’s so quick and easy to use, and you can forget about the eggs as soon as you put them in to cook. Simply wait for the alarm to go off and they're done.
All of these options for hard-boiled eggs work well - it's whatever is best or easiest for you.
If you're making hard-boiled eggs at home, you'll need to first cool the hard-boiled eggs by running them under cold water until cool. After, peel the eggs and roughly chop into chunks. Then, place the chopped eggs in a medium-size bowl and gently combine with mayonnaise, mustard, diced celery, salt to taste, a squeeze of lemon (about a teaspoon), ½ teaspoon of garam masala and a tablespoon or two of diced jalapenos (we use two).
We typically serve the egg salad in romaine lettuce leaves or in a low-carb pita. You could also serve on top of low-carb bread or even low-carb crackers.
Other Low Carb Lunch Recipes You May Like
Here are a few other low-carb and keto lunch recipes you may like:
Mediterranean Tuna Salad: You’ll love this low-carb and keto Mediterranean tuna salad recipe, which is a refreshing alternative to tuna salad with mayonnaise. The savory flavor of this delicious tuna salad comes alive with capers, garlic, red onion, and olive oil.
Turkey and Pesto Romaine Lettuce Wrap: This lettuce wrap is one our favorite go-to lunches since it’s deliciously satisfying, simple to make, and low in carbs. It's basically a sandwich without the bread. And, if you ask us, it tastes just as good. It’s because the romaine lettuce offers a refreshing crunch with each bite, which you can’t get with low-carb bread.
5-Minute, 3-Ingredient Tomato Soup: This quick and easy spicy tomato soup sure beats any canned soup that you can buy at the store! It is full of flavor and super convenient when you don’t have time to make lunch!
Masala-ish Egg Salad (Low Carb & Keto)
- 6 hard-boiled eggs
- ⅓ cup Sir Kensington's Classic Mayonnaise
- 2 teaspoons Gulden's Spicy Mustard
- 1 celery stalk diced (1 celery stalk diced is about 1.5 ounces)
- 2 tablespoons jalapenos diced and seeds removed (for less spicy use 1 tablespoon)
- 1 teaspoon lemon juice
- ½ teaspoon garam masala
- Salt to taste
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