5 Minute Salted Egg Salad Recipe Itlog Na Maalat

SALTED EGG SALAD (ITLOGNA MAALAT)

Salted Egg Salad (Itlogna Maalat) image

This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad. Top with microgreens.

Provided by Yana Gilbuena

Categories Salad Egg Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

6 hard-boiled eggs, peeled
2 tablespoons spiced cane vinegar
2 tablespoons olive oil
1 tablespoon chile oil
¼ teaspoon fish sauce
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
2 cups quartered cherry tomatoes
1 cup chopped red onion
2 green onions, white parts chopped and green parts finely chopped
2 Thai chiles, finely chopped
1 wedge lemon
1 head butter lettuce, leaves separated into cups

Steps:

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

Nutrition Facts : Calories 121.7 calories, Carbohydrate 5.3 g, Cholesterol 159 mg, Fat 8.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.9 g, Sodium 184.6 mg, Sugar 1.7 g

SALTED EGGS (ITLOG NA MAALAT)

Salted Eggs (Itlog Na Maalat) image

A traditional delicacy of the Philippines. It is also known as 'itlog na pula' or red egg because it is usually dyed red. correct me if im mistaken but I think the traditional way of making this is by covering the egg in mud. We usually eat this with tomatoes, fish sauce, etc. I haven't tried doing this particular recipe though.

Provided by demi_quinn

Categories Filipino

Time P30DT10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

10 eggs
1 cup salt
3 tablespoons rice wine
1 tablespoon peppercorn
6 cups water

Steps:

Wash eggs.
Place the rest of the ingredients in a large container with a lid.
Mix until salt is completely dissolved; let cool.
Add eggs (Make sure the eggs are completely submerged. The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.) Leave in room temperature for 30 days.
After 30 days, boil eggs.
When cool, refrigerate.
Enjoy!

Nutrition Facts : Calories 79.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 11392.9, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 6.4

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