Thai Egg Salad


Thai Egg Salad
Your rating: None Average: 4.6 (13 votes)
Author: nang
Date: 6-30-11
Servings: 2
Prep Time: 15 minutes
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Learn how to make Thai egg salad that hits all the right notes with classic Thai flavors: sweet, tangy and slightly spicy.

Recipe Ingredients:

  • 5 eggs, boiled and peeled
  • 1 clove of garlic, finely minced on a microplane
  • 2 Thai chilies, minced
  • 4 tbsp. fresh lime juice
  • 3 tbsp. fish sauce
  • 2 tbsp. sugar
  • 2 tablespoons scallions, sliced
  • 4 tablespoons cilantro leaves
  • 1/3 cup cucumber, sliced and peeled
  • 2 tbsp. fried shallots

Recipe Steps:

  • With the hard-boiled eggs that are peeled, quarter them into four wedges
  • To make the Thai salad salad dressing, combine the minced garlic, chilies, lime juice, fish sauce, sugar and scallions. Allow the flavors to meld for 5 minutes.
  • In two small bowls, make a bed of cucumber. Arrange the egg wedges on top.
  • Pour the dressing on the eggs, top with cilantro and fried shallots over the eggs.

Serving Size: 2
Preparation Time: 15 minutes

Rate this Recipe:
Your rating: None Average: 4.6 (13 votes)
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