Thai-style egg salad
Discover the tantalizing flavors of this Thai-style egg salad, blending creamy Greek yogurt, zesty curry paste, and spicy red chili peppers. Tossed with fresh mixed greens and topped with perfectly boiled eggs, this exotic twist on a classic offers a delicious, healthy meal perfect for any occasion.
- 30 May 2024
- Cook time 5 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Thai-style egg salad is a delicious and exotic twist on the traditional egg salad. With a combination of spicy, tangy, and creamy elements, this dish brings the vibrant flavors of Thai cuisine to your table. It's perfect for a light lunch or a side dish to a larger meal.
Ingredients:
Instructions:
- Place the 6 eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
- Once the water starts boiling, reduce the heat to medium and let the eggs simmer for about 10 minutes.
- Remove the eggs from the boiling water and place them in a bowl of ice water. Let them cool for a few minutes, then peel and roughly chop them. Set aside.
- Heat 1/3 cup of olive oil in a medium skillet over medium heat.
- Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Add the finely chopped red hot chili peppers and cook for another 2-3 minutes, stirring occasionally.
- Stir in the 1 tbsp of curry paste with the cooked onions and chili peppers. Cook for an additional 2 minutes to allow the flavors to meld together.
- In a large bowl, combine the cooked onion mixture with 1/3 cup Greek yogurt, 1 tsp of fish sauce, and 1 tsp of vinegar.
- Mix well until all the ingredients are fully integrated and you have a creamy dressing.
- Add the roughly chopped hard-boiled eggs to the bowl with the dressing. Gently fold them in to ensure the eggs are well coated.
- Toss in the 1.5 cups of mixed greens or salad mix, gently mixing until all ingredients are well combined.
- Transfer the Thai-style egg salad to a serving platter or individual plates.
- Optionally, garnish with additional fresh herbs, such as cilantro or mint, for extra flavor.
- Serve immediately as a light meal or side dish.
Tips:
- Use fresh ingredients: For the best flavor, always use fresh herbs, high-quality eggs, and fresh mixed greens. Fresh vegetables and herbs will provide the most vibrant flavors.
- Adjust the spice level: If you prefer a milder salad, remove the seeds from the chili peppers or use fewer peppers. Conversely, if you enjoy a spicier dish, feel free to add more chili peppers or a pinch of Thai chili powder.
- Chill the eggs: For easier peeling, chill the eggs in an ice water bath immediately after boiling them. This will help the shells come off more smoothly and maintain the egg's texture.
- Infuse flavors: Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This will help meld all the flavors together and enhance the overall taste.
- Use a balanced curry paste: Choose a curry paste that balances sweetness, savory notes, and heat. Red curry paste typically works well for this recipe, but you can experiment with green or yellow curry paste based on your preference.
This Thai-style egg salad recipe offers a delightful blend of flavors that can elevate your typical salad experience. The combination of Greek yogurt, curry paste, and fish sauce provides a unique twist, while the mixed greens and eggs ensure it remains hearty and satisfying. Enjoy your culinary journey to Thailand with this easy-to-make recipe.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.06g | 3% |
| Sugar 4.35g | 4% |
| Fat | |
| Fat 27g | 33% |
| Saturated 6g | 19% |
| Cholesterol 310mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 260mg | 47% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.40mg | 30% |
| Vitamin B3 0.36mg | 2% |
| Vitamin B6 0.21mg | 13% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.91ug | 38% |
| Vitamin C 33mg | 36% |
| Vitamin E 0.94mg | 6% |
| Vitamin K 3.18ug | 3% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 1.58mg | 14% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 270mg | 8% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 200mg | 14% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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