Thai•healthy
Thai Egg Salad | Yum Kai Tom
This Thai egg salad is healthy, delicious, cheap and easy to make! It's great as an appetizer or a side to plain rice congee. Also a great way to put your hard-boiled Easter eggs to good use!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 teaspoons lime juice
- 1 teaspoon fish sauce
- 2½ teaspoons sugar
- 6 shallots (thinly sliced)
- 2 red bird's eye chiles (chopped)
- 2 boiled eggs
- 9 cilantro leaves
Instructions
- 1
Add lime juice, fish sauce and sugar to a microwave-safe bowl and microwave at high heat for about 20 seconds.
- 2
Fully dissolve the sugar by stirring the mixture with a spoon.
- 3
Add shallots and bird's eye chiles to the dressing and mix.
- 4
Use a thin thread to quarter the eggs and arrange them on a plate.
- 5
Drizzle all the salad dressing over the eggs and garnish with cilantro leaves.