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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 122 Calories

Ingredients

• ½ teaspoon kosher salt
• 2 tablespoons olive oil
• 1 teaspoon coarsely ground black pepper
• 1 cup chopped red onion
• 6 hard-boiled eggs, peeled
• 2 cups quartered cherry tomatoes
• 1 wedge lemon
• 2 tablespoons spiced cane vinegar
• 1 tablespoon chile oil
• ¼ teaspoon fish sauce
• 2 green onions, white parts chopped and green parts finely chopped
• 2 Thai chiles, finely chopped (Optional)
• 1 head butter lettuce, leaves separated into cups

Recipe Instructions

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.