With Easter right around the corner, I can’t help wanting to share this Thai boiled egg salad or yum kai tom (ยำไข่ต้ม) recipe. Not only is this egg salad super delish, but it’s also healthy, cheap and easy to make.
With only a handful of ingredients, you can whip up this salad in just about 15 minutes. Although Thai people love to have this dish as a side to plain rice congee (salad and congee – I know), it’s actually also an awesome appetizer and a great way to put your hard-boiled Easter eggs to good use because it’s low-fat and protein-packed. I mean, who doesn’t like the idea of a healthy boiled egg salad recipe without mayonnaise?
The Boiled Eggs
I personally like medium-boiled eggs in my Thai egg salad but hard-boiled eggs are absolutely fine. If you’re gonna use your hard-boiled Easter eggs, I can assure you that nothing will go wrong. But if you’re gonna make this salad from scratch, and you enjoy medium-boiled eggs, then you MUST go for medium-boiled. 😍😍 For those of you who can’t be bothered to memorize how to achieve the perfect medium boiled egg, I highly recommend you invest in an egg timer. They’re just so cheap and great for someone who sometimes keeps fresh eggs in the fridge and sometimes at room temperature like me.
Note that the dressing of this egg salad contains lime juice and is therefore best eaten fresh. If you want to prepare this egg salad for a party or something in advance, make sure you store the eggs and dressing separately and only mix them when you’re about to serve.
I hope I’ve tempted you to try this quick and healthy egg salad recipe because, seriously, no one should miss out on this eggy goodness! 🥚🐣Print
Thai Egg Salad | Yum Kai Tom
This Thai egg salad is healthy, delicious, cheap and easy to make! It’s great as an appetizer or a side to plain rice congee. Also a great way to put your hard-boiled Easter eggs to good use!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Salad
- Cuisine: Thai
- 5 teaspoons lime juice
- 1 teaspoon fish sauce
- 2½ teaspoons sugar
- 6 shallots, thinly sliced
- 2 red bird’s eye chiles, chopped
- 2 boiled eggs
- 9 cilantro leaces
- Add lime juice, fish sauce and sugar to a microwave-safe bowl and microwave at high heat for about 20 seconds.
- Fully dissolve the sugar by stirring the mixture with a spoon.
- Add shallots and bird’s eye chiles to the dressing and mix.
- Use a thin thread to quarter the eggs and arrange them on a plate.
- Drizzle all the salad dressing over the eggs and garnish with cilantro leaves.
Keywords: boiled eggs, healthy egg salad, shallots, cilantro, coriander
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