Thai Egg Salad

Instructions

1. 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. 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. 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. 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. 5

   Taste and adjust the seasoning as needed.

   Tip: Add more fish sauce, soy sauce, or lime juice if desired.

6. 6

   Transfer the Thai egg salad to a serving bowl.

   Tip: Garnish with additional sesame seeds and chopped peanuts if desired.

7. 7

   Serve immediately and enjoy!

   Tip: You can also refrigerate the salad for up to 24 hours before serving.