This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad. Top with microgreens.
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.
Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.
Per Serving: 122 calories; protein 5.7g; carbohydrates 5.3g; fat 8.9g; cholesterol 159mg; sodium 184.6mg.