This itlog na maalat recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky salad. Top with microgreens.
Ingredients
- hard-boiled eggs: 6 piece (peeled)
- spiced cane vinegar: 2 Tbsp
- olive oil: 2 Tbsp
- chili oil: 1 Tbsp
- fish sauce: 0.25 tsp
- coarsely ground black pepper: 1 tsp
- kosher salt: 0.5 tsp
- quartered cherry tomatoes: 2 cups
- red onion: 1 cup (chopped)
- green onions, white parts chopped and green parts: 2 piece (chopped)
- Thai Chilis: 2 piece (chopped, optional)
- wedge lemon: 1 piece
- head butter lettuce, leaves separated into cups: 1 piece
Metric Conversion
Stages of cooking
-
Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and kosher 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.
