Thai · Lunch
Spicy Egg Salad (Low-Chol)
Thai-style egg salad built mostly from egg whites with one whole egg for richness, tossed with shallot, chili, lime juice and fish sauce. Fresh mint and cilantro add lift, cucumber gives crunch, and the dressing brings sour-salty-spicy balance typical of a Thai yam salad.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
175Calories
23gProtein
5.6gFat
9gCarbs
6gSugar
1.6gFiber
1214mgSodium
77mgChol
1.8gSat Fat
567mgPotassium
74mgCalcium
1.8mgIron
0.8mcgVitamin B12
15mgVitamin C
low-cholesterol
low-carb
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Slice shallot, chili, cucumber and scallions thinly; roughly chop cilantro and mint; set all aside.
2
Boil
Lower egg whites and whole egg into simmering water over medium heat; cook 10 minutes until whites firm and yolk fully set.
3
Cool
Transfer eggs to cold water and leave 5 minutes until cool enough to peel.
4
Whisk
Mix fish sauce, lime juice and sugar-white in a small bowl until sugar dissolves.
5
Build
Chop peeled eggs into rough chunks; place in bowl with shallot, chili, cucumber, scallions, cilantro and mint.
6
Toss
Pour dressing over salad and gently toss until every piece glistens and herbs distribute evenly.
7
Plate
Pile salad onto a plate and scatter any remaining herbs over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g egg whites
- 22 eggs
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 22 small shallot
- 22 fresh red chili
- 11 cucumber (about 75g)
- a small handful cilantro
- a few mint leaves
- 44 scallions
