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Salted Egg Salad (Itlogna Maalat)

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"This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad. Top with microgreens."
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30 m servings 121
Original recipe yields 8 servings


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

Nutrition Facts

Per Serving: 121 calories; 8.9 5.1 5.7 159 185 Full nutrition

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