Thai Egg Salad



Recipe: Thai Egg Salad

Summary: Learn how to make Thai egg salad that hits all the right notes with classic Thai flavors: sweet, tangy and slightly spicy.


  • 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


  1. With the hard-boiled eggs that are peeled, quarter them into four wedges
  2. 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.
  3. In two small bowls, make a bed of cucumber. Arrange the egg wedges on top.
  4. Pour the dressing on the eggs, top with cilantro and fried shallots over the eggs.

Preparation time: 15 minute(s)

Number of servings (yield): 2

Photo credit: asiansupper / / CC BY-NC-SA

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