Thai · Lunch
Spicy Egg Salad (Keto)
Hard-boiled eggs tossed with fish sauce, lime juice, roasted chili flakes, shallot, cilantro and mint in the style of Thai yum khai. Served over cucumber ribbons, the salad is tangy, savoury and hot, finished with crushed peanuts and chili oil.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
347Calories
23.2gProtein
24.8gFat
10.1gCarbs
4.9gSugar
2.1gFiber
1266mgSodium
620mgChol
5.7gSat Fat
482mgPotassium
101mgCalcium
2.9mgIron
1.5mcgVitamin B12
16mgVitamin C
gluten-free
egg-forward
low-carb
low-calorie
keto
Instructions
1
Prep
Place eggs in cold water, bring to a rolling boil over high heat, then simmer medium 9 minutes until yolks are fully set.
2
Cool
Transfer eggs to an ice bath and let sit 5 minutes, then peel and quarter each egg.
3
Build
Whisk together fish sauce, lime juice, sugar and roasted chili flakes until glossy, then toss with sliced cucumber, shallot, sliced fresh chili, cilantro and mint.
4
Plate
Fold eggs gently into salad, pile onto a plate, drizzle with chili oil, scatter crushed peanuts and remaining herbs over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g)
- 1 cup120g cucumber
- 4 tbsp4 tbsp shallot
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint leaves
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 1 tsp1 tsp dried chili flakes
- 22 small fresh chili
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp chili oil
- 1/2 tsp1/2 tsp sugar
