Thai Egg Salad
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Easy
This Thai egg salad is one of my go to weeknight dinners because it comes together in just 40 minutes and costs almost nothing to make. I love how the creamy eggs pair with the bright, tangy dressing made from fish sauce, lime juice, and a touch of Thai red curry paste. The fresh vegetables add wonderful crunch, while the peanuts give you that satisfying nutty flavor. Plus, eggs are packed with choline, which is fantastic for brain health. It's the kind of simple, flavorful dish that makes you feel like you're treating yourself without any fuss.
Ella x
Ingredients
- 4eggs
- 40 mlvegetable oil
- 2 tablespoonsfish sauce
- 2 tablespoonssoy sauce
- 1 tablespoonthai red curry paste
- 1 teaspoonchili flakes
- 2 tablespoonslime juice
- 1 tablespoonsesame seeds
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 teaspoonpalm sugar
- 1chopped peanuts
- 237 mlcucumber(diced)
- 237 mlcarrots(diced)
Detail level
Instructions
- 1
Hard-boil the eggs and peel them. Chop the cooked eggs into small pieces.
Tip: Use a fork to break the eggs into small pieces.
- 2
In a blender or food processor, combine the vegetable oil, fish sauce, soy sauce, Thai red curry paste, chili flakes, lime juice, sesame seeds, salt, and black pepper.
Tip: Blend until smooth and well combined.
- 3
Add the chopped eggs, palm sugar, and peanuts to the blender or food processor.
Tip: Blend until the mixture is well combined and the eggs are fully coated with the dressing.
- 4
Add the diced cucumber and carrots to the blender or food processor.
Tip: Blend until the vegetables are well combined and the salad is slightly chunky.
- 5
Taste and adjust the seasoning as needed.
Tip: Add more fish sauce, soy sauce, or lime juice if desired.
- 6
Transfer the Thai egg salad to a serving bowl.
Tip: Garnish with additional sesame seeds and chopped peanuts if desired.
- 7
Serve immediately and enjoy!
Tip: You can also refrigerate the salad for up to 24 hours before serving.
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