Name: Salted Egg Salad (Itlogna Maalat)
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Hard-boiled eggs, peeled - 6; Spiced cane vinegar - 2 tablespoons; Olive oil - 2 tablespoons; Chile oil - 1 tablespoon; Fish sauce - ¼ teaspoon; Coarsely ground black pepper - 1 teaspoon; Kosher salt - ½ teaspoon; Quartered cherry tomatoes - 2 cups; Chopped red onion - 1 cup; Green onions, white parts chopped and green parts finely chopped - 2; Thai chiles, finely chopped (Optional) - 2; Lemon - 1 wedge; Butter lettuce, leaves separated into cups - 1 head

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Salted Egg Salad (Itlogna Maalat)

1. Hard-boiled eggs, peeled - 6

2. Spiced cane vinegar - 2 tablespoons

3. Olive oil - 2 tablespoons

4. Chile oil - 1 tablespoon

5. Fish sauce - ¼ teaspoon

6. Coarsely ground black pepper - 1 teaspoon

7. Kosher salt - ½ teaspoon

8. Quartered cherry tomatoes - 2 cups

9. Chopped red onion - 1 cup

10. Green onions, white parts chopped and green parts finely chopped - 2

11. Thai chiles, finely chopped (Optional) - 2

12. Lemon - 1 wedge

13. Butter lettuce, leaves separated into cups - 1 head

How to cook deliciously - Salted Egg Salad (Itlogna Maalat)

1. Stage

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.

2. Stage

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