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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 122 calories; protein 5.7g; carbohydrates 5.3g; fat 8.9g; cholesterol 159mg; sodium 184.6mg.

Product salad is morely of the easiest salads to make . It is high in body delight and water content . As fruits can make natural sugar , you can have them for eat in mornings . The sweetness can will give you more energy for the 24 hours and deal with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked more , but it’s exactly where you’ll found the good vegetable fruit that may get weight loss.

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