Thai · Lunch
Spicy Egg Salad
Hard-boiled eggs halved and tossed with a dressing of lime juice, fish sauce, and palm sugar, finished with shallot, cilantro, mint, and toasted rice powder for crunch. Served over lettuce leaves as a sharp, tangy, spicy Thai-style salad known as yam kai.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
271Calories
18.9gProtein
17.6gFat
9.1gCarbs
6.2gSugar
1.3gFiber
1125mgSodium
651mgChol
5.2gSat Fat
390mgPotassium
82mgCalcium
2.7mgIron
1.6mcgVitamin B12
13mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Place 4 eggs in a pot, cover with cold water by 2.5cm, and gather remaining ingredients.
2
Boil
Bring to a boil over high heat, reduce to medium, and simmer 9 minutes until yolks are just set.
3
Cool
Drain eggs and run under cold water until cool enough to handle, then peel and halve lengthwise.
4
Whisk
Combine fish sauce, lime juice, sugar, and dried chili in a small bowl, whisking until the sugar dissolves.
5
Toss
Add sliced shallot to the dressing and toss 1 minute until the shallot softens slightly.
6
Build
Arrange lettuce on a plate, place egg halves on top, and spoon shallot dressing over the eggs.
7
Plate
Scatter roughly chopped cilantro and torn mint over the top and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (210g)
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp dried chili
- 4 tbsp4 tbsp shallot
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint leaves
- 44 small lettuce leaves
