Thai Egg Salad | Yum Kai Tom Recipe
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 Time20 minutes mins
Cook Time10 minutes mins
Course: Salad
Cuisine: Thai
Servings: 1 serving
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.