Spice up your dinner with this quick and delicious Hot Egg Salad that will tantalize your taste buds!

1

Begin by boiling the eggs. Place 4 eggs in a pot of cold water, bring to a gentle boil over medium heat, and then boil for about 10 minutes.

2

Once boiled, transfer the eggs to an ice bath for about 5 minutes to cool them down quickly.

3

Peel the cooled eggs and chop them into small pieces into a mixing bowl.

4

Add 3 tablespoons of mayonnaise, 1 teaspoon of wasabi, and 1 teaspoon of soy sauce to the eggs and mix everything gently with a fork.

5

Chop 2 stalks of green onion and add them to the mixture, then season with pepper to taste.

6

Serve your Hot Egg Salad immediately with rice or on toast for a delightful meal!

2 servings

• Add diced cucumbers for extra crunch.
• Mix in some spicy kimchi for an enhanced flavor.
• Serve on a bed of mixed greens for a refreshing salad experience.

• Ensure the eggs are completely cool before peeling to avoid sticking.
• Taste the mixture before serving and adjust seasoning if necessary.
• For extra creaminess, add a teaspoon of cream cheese to the egg mixture.

• fat: 24 grams
• protein: 18 grams
• calories: 320
• carbohydrates: 10 grams

Eggs are a great source of high-quality protein while mayonnaise provides healthy fats. This dish is balanced and filling, perfect for a quick meal.

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