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Spicy Thai Egg Salad

A quick, tangy, and spicy Thai egg salad made with soft-boiled eggs and a bold, fresh dressing.

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Spicy Thai Egg Salad

Ready in

18 min

2
Quick info

Prep

10 min

Cook

8 min

Total

18 min

Servings

2

Difficulty

Easy

Calories

220

Tools

  • Pot

  • Knife

  • Cutting board

  • Mortar and pestle

Ingredients

Quantities adjust from the original 2 servings. Fixed items stay unchanged.

Eggs

Sauce

Preparation

  1. Cook the eggs

    8 min

    Boil the eggs for about 8 minutes. Let them cool completely, then peel and cut in half.

    Transfer to cold water to stop the cooking and make peeling easier.

  2. Prepare the sauce

    5 min

    In a mortar, crush the chilies with the sugar. Add fish sauce, lime juice, and shallot, then mix well.

    Adjust lime juice and fish sauce to balance acidity and saltiness.

  3. Assemble

    2 min

    Arrange the eggs on a plate and pour the sauce over them. Serve immediately.

    Serve fresh for the best flavor and texture.

Notes & tips

Tips

  • Use fresh lime juice for best flavor.
  • Adjust chili level to your spice preference.
  • Serve immediately after assembling.
Nutrition
Calories
220
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