We’re at the lake this week for Kirk’s family reunion and the food situation has been goooood. Three kinds of sliders, baked potato bar, the very best browned butter chocolate chip cookies – this family eats in style and I absolutely love it. It’s hard, hungry work floating with a beer all day.
This is definitely not any kind of truly Thai dish, but doctoring up standard egg salad with a double shot of curry paste & curry powder, fish sauce, & lemongrass is a fun change of pace. Stuff it in pitas, pile it into lettuce cups, or scoop it up with celery sticks!
I didn’t think I liked egg salad at all as a kid, mostly because it made me think of the chalky eggs and awful Miracle Whip in grocery egg salads. It wasn’t until just a few years ago that I 1. learned I LOVE medium-boiled eggs and 2. figured out I should definitely be using plain yogurt instead.
How boiled you like your eggs is a personal thing, but I really like how gooey medium-boiled yolks melt into the salad base. Give it a try!
- 1/3 cup plain nonfat yogurt
- 1 T. lime juice
- 1 t. fish sauce
- 1 T. green curry paste
- 2 t. curry powder
- 1/2 t. salt
- 2 celery stalks diced
- 1/2 cup green onions chopped
- 1/4 cup cilantro chopped
- 2 T. lemongrass minced
- 2 cloves garlic minced
- 8 hard-boiled eggs chopped
Whisk together yogurt, lime juice, fish sauce, curry paste, curry powder, and salt.
Mix in celery, green onions, cilantro, lemongrass, and garlic. Fold in eggs.
Serve in pitas, lettuce cups, or with celery sticks for dipping!