The best egg salad is a Thai egg salad! Forget the mayo and bring on the fish sauce - this will change the way you think about egg salad forever. It's light and refreshing with bright flavours. Served on its own as an appetizer or with rice.
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
The Dressing
- Thai chilies
- Lime juice
- Fish sauce
- Palm sugar, finely chopped
Want to save this recipe?
We can email this post to you, so you can come back to it later!
The Salad
- Large eggs, duck or chicken
- Cilantro, chopped
- Green onion, chopped
- Shallots, thinly sliced
- Sawtooth coriander, julienned (optional)
- Lemongrass (from bottom half), finely sliced
- Dried shrimp
How to Make Spicy Thai Egg Salad ยำไข่ต้ม (yum kai tom)
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Bring water to a full boil, then add the eggs and boil for 8 minutes. When finished, shock the eggs in cold water. When cool, peel and set aside.
- Soak dried shrimp in hot water for 10-15 minutes to soften. Drain, then pound in a mortar and pestle until the shrimp are shredded into fluffy bits. Alternatively, grind dry shrimp in a coffee or spice grinder until fine (no need to soak the shrimp if using an electric grinder).
- Pound chilies in a mortar and pestle until there are no big chunks. Add palm sugar and pound to dissolve. Add lime juice and fish sauce, and stir to mix. Taste and adjust seasoning if needed.
- Pour the dressing into a mixing bowl (or use your mortar as the mixing bowl if it's big enough!) and toss in all the herbs and half of the dried shrimp.
- Cut the eggs in half and place them on a plate, cut side up. Distribute the herb salad over the eggs, and pour any remaining dressing over.
- Top the eggs with the remaining shredded dried shrimp. Serve as an appetizer or with jasmine rice as part of a meal. Enjoy!
Spicy Thai Egg Salad ยำไข่ต้ม (yum kai tom)
- Yield: Serves 2
Ingredients
The Dressing
- 1-2 Thai chilies
- 2 Tbsp lime juice
- 1 Tbsp fish sauce
- 2 tsp palm sugar, finely chopped
The Salad
- 3 large eggs, duck or chicken
- 2-3 tablespoon cilantro, chopped
- 1 green onion, chopped
- 2 Tbsp shallots, thinly sliced
- 1 leaf sawtooth coriander, julienned (optional)
- 2 inches lemongrass (from bottom half), finely sliced
- 2 Tbsp dried shrimp
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
Bring water to a full boil, then add the eggs and boil for 8 minutes. When finished, shock the eggs in cold water. When cool, peel and set aside.
Soak dried shrimp in hot water for 10-15 minutes to soften. Drain, then pound in a mortar and pestle until the shrimp are shredded into fluffy bits. Alternatively, grind dry shrimp in a coffee or spice grinder until fine (no need to soak the shrimp if using an electric grinder).
Pound chilies in a mortar and pestle until there are no big chunks. Add palm sugar and pound to dissolve. Add lime juice and fish sauce, and stir to mix. Taste and adjust seasoning if needed. Pour the dressing into a mixing bowl (or use your mortar as the mixing bowl if it's big enough!) and toss in all the herbs and half of the dried shrimp.
Cut the eggs in half and place them on a plate, cut side up. Distribute the herb salad over the eggs, and pour any remaining dressing over. Top the eggs with the remaining shredded dried shrimp. Serve as an appetizer or with jasmine rice as part of a meal. Enjoy!
Futile Resistance says
Dainty, beautiful and delicious.! A bit small though, so don't have it as a main meal - unless you are a child...or a dwarf.