Salted Egg Salad (Itlogna Maalat) recipe

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Ingredients

6 hard-boiled eggs, peeled
2 tablespoons spiced cane vinegar
2 tablespoons olive oil
1 tablespoon chile oil
¼ teaspoon fish sauce
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
2 cups quartered cherry tomatoes
1 cup chopped red onion
2 green onions, white parts chopped and green parts finely chopped
2 Thai chiles, finely chopped
1 wedge lemon
1 head butter lettuce, leaves separated into cups

Nutrition Info

121.7 calories
carbohydrate: 5.3 g
cholesterol: 159 mg
fat: 8.9 g
fiber: 1.3 g
protein: 5.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 184.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.

  2. Spoon egg salad into lettuce cups, sprinkle with green parts of green onions.

Recipe Yield

8 servings

Recipe Note

This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad. Top with microgreens.

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