When you think of an egg salad, you think of the plain hard boiled eggs and mayo. Well, that’s lame as fuck. When Thai people think of egg salad, they think of this amazing appetizer of hard boiled eggs sliced in half then topped with a simple mix of shallots, lemongrass, cilantro, green onion, and dried shrimp. A sweet/sour/salty/spicy dressing is then spooned over the eggs. They look almost like fancier deviled eggs, but light years better.Here’s a couple of tips when boiling your eggs. Make sure that there is enough water in the pot to completely cover the eggs. Get the water boiling before the eggs are added in. Lower the eggs one by one into the water with a large spoon. Once the eggs are in the boiling water, set a timer for 8 minutes; no more no less. As soon as the eggs are done boiling, immediately run cold water over the pot in the sink for 10 minutes. You can add them to an ice bath of water if you want to go that route. The easiest way to peel hard boiled eggs is to put them back in the pot. Shake them in the pot, allowing the shells to crack into one another. Do this for 10-15 seconds. Believe it or not, the shells peel off in 1 piece. Sounds crazy, but it works. Haven’t found an easier way, especially when you have a large amount to peel.So give this egg salad a try. You’ll never want the mayo version again and you’ll change the way you think about deviled eggs.
Prep Time15 minutesmins
Course: Appetizer
Cuisine: Thai
Keyword: appetizer, Eggs, Thai
Author: Alex Gorgos
Ingredients
3chicken or duck eggshard boiled
2tbspshallotsfinely chopped
1green onionfinely chopped
1tbsplemongrassfinely chopped
2tbspdried shrimppulsed in a spice grinder
1tbspcilantrofinely chopped
Dressing
2tbsplime juice
1tbspfish sauce
2tsppalm sugarfinely chopped
2thai chilies finely chopped
Instructions
Mix the dressing ingredients together. Set aside.
Mix together the shallots, lemongrass, cilantro, green onion, and 1 tbsp of the ground dried shrimp.
Cut the hard boiled eggs in half
Add the salad on top of each of the eggs. Spoon the dressing over each of the eggs. Sprinkle the remaining tbsp of ground dried shrimp over the top.