Spicy Egg Salad Recipe
The Video is surprisingly jammed with Khwanjai’s Top Tips
Jules’s Blurb: This Thai Egg Salad Recipe was a really pleasant surprise for me. A lovely spicy egg salad, ideal to accompany barbecue food, or just a light lunch on its own and good if you’re on a diet too.
The surprise was how refreshing it is, with such a burst of flavours instantly, combined with a lovely after taste now makes it one of my favourite salads.
There’s a list of BBQ recipes below, that this Salad will go great with, watch the video to get the best from this recipe, it’s jammed with top tips to avoid spoiling this lovely balanced spicy, sour salad
How to Make Thai Spicy Egg Salad
Ingredients: For 2 People
3 Eggs (hard boiled)
Fresh Salad Lettuce
2 Garlic cloves
3 Thai chillies
1 1/2 Limes
2 Tbs Fish sauce
1 Tbs Sugar
1 ts Chicken stock powder (1/4 cube)
Chop Garlic and Thai chillies finely and leave together
Chop Tomato into 6 or 8 wedges
Cut Eggs into wedges or slices
Slice Onion into thin wedges and separate
Slice Cucumber and Carrot and cut slices into sticks
Tear enough lettuce to fill a cup
Preparing the Dressing:
Squeeze the juice from the Limes into a bowl and add the Fish sauce, Sugar and Chicken stock Powder, stir until dissolved. Taste for flavour and adjust to your liking
Making the Salad:
Add Garlic and Chillies to the bowl stirring, followed by Tomatoes, Onions, Carrots, Cucumber and toss gently using two spoons
Next add the Lettuce and mix again followed by the eggs toss a few more time and you’re…. Done! You just learned how to make a Thai Egg salad
This Spicy Egg Salad can be a delicious meal on its own or more usually served as a shared extra at the table to compliment something barbecued. May we suggest our Barbecue Pork Ribs delicious! Or maybe our Thai Sweet Chicken or Thai Fried Chicken or perhaps my favourite Chicken or Pork Satay.
Watch Jules (a non-salad fan) discuss this salad in the Thai Food TV Blog–Thai Spicy Egg Salad Recipe
Khwanjai’s Top Tips:
Watch the “Cutting Limes Thai Style” tutorial if you don’t know how to cut limes Thai style, it’s a really slick method for avoiding the pips and getting maximum juice from your lime. (The colour of the limes often found in Thailand may have some bearing on why Thais call them lemons)
Listen out for the tips on Chillies and on the types of lettuce you should use. It’s a good idea to do a taste test after you make the dressing before you add the veggies and then again at the finish. Doing this will help your understanding of developing a flavour as the recipe progresses.
Before; it will be very sour, but bear in mind the flavours you’re going to be adding.
After; it will be balanced by the chillies and garlic and the bland flavours of the veggies
Alternative or additional vegetables you could use are Spring Onions (scallions) and/or Radishes, using either of those, you may want to reduce the chillies a little to preserve the balance of flavours. Celery is another useful alternative
Print the recipe to make any notes you may need
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