Jalapeno Popper Egg Salad {Keto}

Potato salads are one of my favorites for a summer BBQ, I like them super cold, very creamy and tons of pickles/flavor. I find myself equally loving Egg salads (not necessarily for a BBQ but you get my drift). Since going low-carb I wanted to shake up the 'ol potato salad, add some non-starchy vegetables, lots of jalapeños (don't worry, they're not that spicy actually) and bump up the protein with some hard-boiled eggs.

What are some of your favorite summertime dishes?


Have you ever gone on a "diet" and found something you really MISSED out on?


Did you ever try to recreate them and then LOVE the new recipe more than your old favorite?

Let's not be fooled, Cauliflower is not the same thing as a russet potato-- I know that. For one, their texture is totally different, their size, and the nutrients. When I change around recipes either to fit a specific diet plan or to make it more healthy, I only change 1 or 2 big things. What does this mean? If I am ever going to make one of these swaps:

  • Sour Cream--> Greek Yogurt + lime juice

  • Sugar--> Honey, Monkfruit, maple syrup, etc.

  • Butter--> Applesauce

  • Egg-->Flaxmeal

  • Potatoes/Rice--> Cauliflower

  • AP Flour--> Whole Wheat Flour/Almond Flour

I only make 1 maximum 2 swaps; otherwise you've now changed the ENTIRE recipe and you can't even call it the same thing anymore. The goal is to make some modifications based on the health goals you are trying to achieve. You're not to overhaul the entire recipe. Am I an advocate for changing all recipes around? No. But I have some VERY specific health goals right now and in order for me to achieve them, I have to make some changes to classical favorites without sacrificing taste.


So 1 to 2 things ONLY.

Recipe:

1 medium head of Cauliflower (or 12 oz. cauliflower florets)

6 Jalapeno Peppers, deseeded

1 oz. Pickled Jalapeno Peppers

5 tbs. Mayonnaise (feel free to use the regular one, avocado, paleo, whatever you fancy)

3 oz. Cream Cheese, at room temperature

2 tsp. Smoked Paprika

1/2 tbs. Yellow Mustard

1 tbs. Pickled Jalapeno Juice (the brine from the can)



Yields 4 servings of ~ 170 grams



Directions: Preheat your oven to 375 degrees F. Start by cutting down your cauliflower into small florets (if you bought a bag of pre-cut, you can skip this step). Wash and dry the florets.

Next I cut 3 Jalapeno's lengthwise, removed the seeds and set aside. Arrange the cut cauliflower and 6 halves of jalapenos on a baking sheet. Bake for 15 minutes. I didn't spray any oil, I just put them in dry. The point is not to roast them, the point is to almost "steam" them down to where they are not raw but also not browned.

Meanwhile, I diced the remaining 3 jalapeños (after deseeding them) into small squares. Dice up the pickled jalapenos into small pieces. You will cut the roasted jalapenos in the same way when they finish from the oven. You will have 3 different types of jalapenos in here (I know, delish!) I removed the seeds so this dish wasn't very spicy but the flavor was incredibly complex between the pickled, roasting, and fresh crunchy jalapeño.

When your cauliflower is done, set aside to cool. Cut down your hardboiled egg into small pieces as well you want to dice the egg into similar sized shapes as the jalapeño. Now you're going to make your dressing. Mix together your mayonnaise, cream cheese, paprika, yellow mustard, and jalapeño juice. If the cream cheese is clumping and not able to be thinned nuke in the microwave for 15 seconds or less just to get it a bit more pliable.

The next step is super easy! You're going to combine everything, cooled cauliflower, egg, 3 types of jalapeno and the dressing.

Set in the refrigerator for ~ 4 hours to allow the dressing to really stick to the cauliflower.




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