Thai Boiled Egg Salad

A low-fat, flavorful salad, this can be eaten on its own or on the side with other main entrées.

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 2


  • 2 small Thai chilies, seeded and minced
  • 2 Tbsp. chopped pickled garlic
  • 3 Tbsp. lime juice
  • 1 tsp. salt
  • 5 large, eggs, hard-boiled, peeled, and quartered lengthwise
  • 1 small white onion, peeled and thinly sliced
  • 1 medium tomato, thinly sliced
  • 1⁄4 cup fresh cilantro
  • 1⁄4 cup fresh basil


  • Make dressing by mixing Thai chilies, pickled garlic, lime juice, and salt in a bowl.
  • Place pieces of sliced boiled eggs on a platter. Top with onion, tomato, cilantro, and basil.
  • Drizzle dressing on top of the salad and serve at room temperature.