Low Carb Asian Egg Salad

"Sometimes I add celery, a little splash of sesame oil or some Chinese five spice powder. Cooking time is chilling time."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
2hrs 10mins
Ingredients:
5
Serves:
2
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ingredients

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directions

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

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Reviews

  1. This was really good. Like the other poster, I added green onion and a splash or two of soy sauce and thought it was great. I also did not use bamboo shoots as I didn't have any on hand. But the water chestnuts were great for extra crunch! Thanks very much!
     
  2. I really enjoyed this egg salad. The bamboo shoots and water chestnuts add wonderful crunchiness. I added a chopped green onion and a splash of soy sauce. Thanx for a new way to make egg salad; I'll make this again.
     
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RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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