Thai Inspired Egg Salad
A chopped Salad Inspired by the Thai salad Yam Khai Dao, this fresh and vibrant summer salad is packed with herbs, crunchy vegetables, and Eggland's Best Hard-Cooked Peeled Eggs tossed in a sweet, tangy, and slightly spicy lime dressing. Using ready-to-eat eggs means skipping the boiling and peeling so you can bring this protein-packed side dish together in minutes!
Ingredients
Salad
8 Eggland's Best Hard-Cooked Peeled Eggs, roughly chopped
1 cup cherry tomatoes, halved
1 Persian cucumber, thinly sliced
2 shallots, thinly sliced
1/2 cup cilantro leaves, coarsely chopped
1/2 cup mint leaves, coarsely chopped
1/4 cup Thai basil leaves (or regular basil), coarsely chopped
1 small jalapeño or Fresno chili, thinly sliced
2 tbsp roasted peanuts, roughly chopped
2 scallions, thinly sliced
Dressing
3 tbsp fresh lime juice
1 tbsp soy sauce
1 tbsp palm sugar or light brown sugar
1 tsp sambal oelek or chili garlic sauce
1 tsp grated garlic
1 tsp grated ginger
Preparation
- In a small bowl, whisk together the lime juice, soy sauce, sugar, sambal, garlic, and ginger until the sugar dissolves.
- Add the eggs, tomatoes, cucumber, shallots, herbs, and chili to a large bowl.
- Pour the dressing over the salad and gently toss to combine, being careful not to break up the eggs too much.
- Transfer to a serving platter and finish with the chopped peanuts and additional herbs. Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cup |
|---|---|
| Calories | 200 |
| Fat | 12g |
| Saturated Fat | 3.5g |
| Cholesterol | 375mg |
| Sodium | 375mg |
| Carbohydrates | 8g |
| Dietary Fiber | 2g |
| Protein | 13g |
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