Yum Kai Tom Thai Spicy Egg Salad
I would never have thought hard boiled eggs and fresh herbs would mix together so well. I saw this dish for the first time and seriously considered not trying it. But I usually love anything with diced lemongrass and fresh mint, and I love eggs, so I decided to give it a try. It was amazing!
This dish would take you a total of 15 minutes or less to throw together (as long as you already have eggs hard boiled). You’ve probably never tried a dish like this before, so take a chance! A simple, healthy, filling dish. Possibly a good party appetizer!
What You Need: One serving
Hard-Boiled Eggs: 2 cut into quarters
Fresh Mint: 1/2 cup
Shallots : 2-3 small sliced
Fresh Lemongrass: 4 inches of stalk diced
Cucumber: 1/2 cup chopped
Lime (or lime juice): 2 tablespoons
Fish Sauce: 1 tablespoon
Palm Sugar: 2 teaspoons
Fresh Thai Chilies: 1-2 depending on your spice preference. No chilies if you don’t like spicy food!
1. Cut your 2 hard boiled eggs into 4 quarters each
2. Place your 8 quarters of hard boiled eggs on a plate, yolk facing up.
3. Chop cucumbers into small chunks and fill 1/2 cup
4. Slice your lemongrass stalk (about 4 inches, or 1/4 cup) into thin slices.
5. Slice 2-3 small shallots thinly
6. Wash fresh mint and fill 1/2 cup with leaves
7. In a small bowl, combine lemongrass, cucumbers, shallots, and mint.
8. In a small bowl make your sauce by combining 1 tablespoon fish sauce, 2 teaspoons palm sugar, and 2 tablespoons of lime juice. If you want spicy, add your fresh diced Thai chilies. Mix together well.
9. Mix your sauce into the bowl with the lemongrass, cucumbers, shallots, and mint. For optimal flavor, allow to sit for a while.
10. Pour mixture of all ingredients on top of hard boiled eggs. Need more sauce? Make another batch.
11. Option: Leave eggs cut in half and make individual serving sizes by placing the mixture of ingredients on top of each half egg. Bite sized!