Egg Fast Chili Cheese Egg Salad

About

One of the simplest Keto recipes you can make on the egg fast diet is an egg salad! Makes sense, right? To meet the requirements of an egg fast meal, you just have to add extra fats and maybe some whole-milk cheese. This chili cheese egg fast egg salad is made with hard-boiled eggs, a variety of fragrant spices, and a Keto cheddar cheese sauce. There are multiple spicy elements in the dish, but you can easily adjust the recipe to your tastes without affecting your macros. However, keep in mind that spicy ingredients are known for helping with detoxing and metabolism! The egg salad will keep in your refrigerator for up to 3 days in an airtight container. You can eat the egg salad chilled, but you can also microwave it for a warm egg salad. It will taste just like a hot, chili cheese snack!

How To Adjust The Spice Level

If you don’t like spicy foods, you can make some easy adjustments to this Keto egg fast recipe. Both the hot sauce and chili powder can be omitted completely. To keep the chili flavor, you can season the cheese sauce with paprika and cumin. At your discretion, the spicy brown mustard can be substituted with ground mustard or dijon. If you like extra spicy foods, you are welcome to add additional vinegar-based hot sauce or spicy seasonings to your egg salad.

Tips For Peeling Hard Boiled Eggs

Want to avoid all those tiny, sharp eggshell pieces getting all over? Make sure you don’t let your eggs sit for too long in their ice bath. If they chill too much, the embryo will stick to the egg. The same goes for peeling the eggs too soon. To peel, gently roll an egg back and forth on a flat surface until a crack appears across the middle. Gently peel the eggshell off in long strips until your hard-boiled egg is revealed.

Ingredients

2 large raw egg
½ tablespoon mayonnaise
1 teaspoon spicy brown mustard
¼ teaspoon red hot original cayenne pepper sauce
1 dash salt
1 dash black pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon cumin, ground
½ tablespoon butter, unsalted
1 tablespoon whipping cream, not whipped
1 tbsp, shredded cheddar cheese
⅛ teaspoon chili powder

Instructions

Place whole eggs in the bottom of a pot, and fill the pot with water until the eggs are covered. Bring the pot to a boil on your stove, then continue to boil the eggs for an additional 12 minutes until they reach a hard boil. Once done, transfer the eggs to an ice bath until they’re fully cooled. Peel the eggs, and place your hard-boiled eggs in a clean mixing bowl.
Use a potato masher or fork to mash the eggs. You can choose if you want to have a consistent texture throughout your egg salad or have a chunkier mixture of egg whites and egg yolks. Next, mix mayonnaise, spicy brown mustard, hot sauce, salt, pepper, onion powder, garlic powder, paprika, and cumin into the egg salad. Fold the ingredients over to avoid breaking the eggs down anymore.
Set the egg salad aside while you make the chili cheese component of the recipe. Melt the butter in a small pan over low heat on your stovetop. Stir in the heavy cream until the butter and cream come together and begin to bubble. Without letting the ingredients reach simmering, stir cheddar cheese into the pan until the cheese melts and brings the sauce together. Stir chili powder into the sauce and remove the pan from the heat.
Let the chili cheese sauce cool for just about 30 seconds before pouring it into the egg salad. Fold the salad over again until the cheese sauce spreads throughout the mixture. You may choose to serve the egg salad warm or chilled – both are good! You may wish to include egg-fast-friendly garnishes such as chopped green onion or parsley, additional hot sauce or chili powder, or a sprinkle of shredded cheese.