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!
Curried Thai Egg Salad
Egg salad gets a double shot of curry paste & curry powder, fish sauce, & lemongrass - stuffed in pitas, piled into lettuce cups, or scooped up with celery!
Servings: 4 cups
Calories: 173kcal
Ingredients
- 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
Instructions
- 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!
Print Recipe
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