Description
This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad. Top with microgreens.
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 8