Salted Egg Salad (Itlogna Maalat)

This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad. Top with microgreens.

INGRIDIENT

6 hard-boiled eggs, peeled

2 tablespoons spiced cane vinegar

2 tablespoons olive oil

1 tablespoon chile oil

¼ teaspoon fish sauce

1 teaspoon coarsely ground black pepper

½ teaspoon kosher salt

2 cups quartered cherry tomatoes

1 cup chopped red onion

2 green onions, white parts chopped and green parts finely chopped

2 Thai chiles, finely chopped (Optional)

1 wedge lemon

1 head butter lettuce, leaves separated into cups

DIRECTION

Step: 1

Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.

Step: 2

Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

NUTRITION FACT

Per Serving: 122 calories; protein 5.7g; carbohydrates 5.3g; fat 8.9g; cholesterol 159mg; sodium 184.6mg.

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