Made with Japanese mayo, these keto Japanese egg salad roll-ups are a zesty lunch idea. Just 1 gram net carb in each roll-up!
Egg Salad Roll-Ups
Everyone knows that egg salad is basically a must on the keto diet. It’s high in protein, really easy to make, and there are endless ways to make it (so you never get tired of it).
So in this recipe, I made a Japanese egg salad and then added it to a wrap and fried the wraps. This is go-to lunch that will satisfy your hunger and wake up your tastebuds.
Keep reading, and I’ll share all my best egg salad tips! If you’re an egg salad pro, then skip on down to the recipe card.
My first (and favorite tip) is to make the eggs ahead of time in an egg cooker. I keep hardboiled eggs in my refrigerator so that I can use them in egg salad, chop them up on a lettuce salad, add them to my keto ramen, or eat an egg for a quick high-protein snack.
You’ll use keto-friendly street taco-sized tortillas for the wraps. Read the ingredients and use the ones that agree with your lifestyle the best.
I love the zero-carb tortillas from Mission brand.
Japanese Egg Salad
What is Japanese egg salad? It’s basically egg salad that’s made with Japanese mayonnaise.
Also called Kewpie mayo, this is a Japanese brand that has a rich umami flavor. American mayonnaise is made with the whole egg, but Kewpie is made with just egg yolks.
Where do you buy it? You can get it on Amazon. They sell multipacks of it. But you can also find this mayo at your local Asian grocery store.
Keto Egg Salad
This egg salad is really good for you! Eat it as a lunch – with some keto garlic knots – or as a snack.
It’s high in protein, fiber, and healthy fats. With a combination of olive oil, heavy whipping cream, and mayonnaise, this is a fantastic source of healthy fats.
If you don’t want to use olive oil, I suggest using avocado oil instead. To make the egg salad dairy-free, use canned coconut milk instead of heavy whipping cream.
To keep the flavors tasting balanced, I suggest using 1/2 a tablespoon of coconut milk and increasing the mayonnaise to 4 1/2 tablespoons.
What To Eat With Egg Salad
Even though this is an Asian-inspired egg salad, you can eat it with any side or entree that you want. I love a soup and salad lunch.
If you have some leftover keto green bean casserole bundles, heat them up! They taste amazing with the egg salad or munch on some keto copycat Olive Garden Breadsticks with the creamy egg salad.
How Long Does Egg Salad Last
You can save yourself a lot of time by hard boiling all of your eggs ahead of time. Store hardboiled eggs in an airtight food storage container in the refrigerator for up to a week.
Then, after you make the salad, store it in an airtight container in the refrigerator for up to three days. It will taste better if you eat it sooner.
Keto Japanese Egg Salad Roll-Ups Recipe
Here are the ingredients (and step by step pictures) to make this incredible keto Japanese egg salad. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 10 minutes
Cook Time: 2-3 minutes
Servings: 8
Net Carbs: 1 net carb per serving
Ingredients
- Hard Boiled Eggs
- Swerve Confectioner’s Sugar Substitute
- Japanese Mayonnaise
- Dijon Mustard
- Heavy Whipping Cream
- Salt
- Zero Carb Tortillas
- Olive Oil
Directions
Place the eggs, Swerve, Japanese mayo, dijon, heavy whipping cream and salt to taste into a mixing bowl, and blend with a fork until well combined.
Add a layer of the egg salad down the center of each tortilla, and roll closed.
Heat the oil over medium heat in a skillet, and place the rollups seam side down into the heated skillet until lightly browned.
Flip the rollups over to brown the other side before serving.
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Keto Japanese Egg Salad Roll-Ups
Equipment
- Mixing Bowl
- Skillet
Ingredients
- 6 Hard Boiled Eggs chopped
- Pinch of Swerve Confectioner's Sugar Substitute
- 4 tbsp Japanese Mayonnaise
- 1 tsp Dijon Mustard
- 1 tbsp Heavy Whipping Cream
- Salt to taste
- 8 Zero Carb Stree Taco Sized Tortillas
- 1 tbsp Olive Oil
Instructions
- Place the eggs, Swerve, Japanese mayo, dijon, heavy whipping cream and salt to taste into a mixing bowl, and blend with a fork until well combined.
- Add a layer of the egg salad down the center of each tortilla, and roll closed.
- Heat the oil over medium heat in a skillet, and place the rollups seam side down into the heated skillet until lightly browned.
- Flip the rollups over to brown the other side before serving.
Notes
Egg Salad Recipes
If you enjoyed this zesty and new keto Japanese egg salad sandwich recipe, then I have a bunch of other creative egg salad recipes you should try next.
