Red Salted Egg Salad Food

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

RED SALTED EGG SALAD

Red Salted Egg Salad image

Number Of Ingredients 8

Ingredients

4 Salted Eggs
1 small sized Cucumber
3 cloves chopped garlic
1 Red Onion thinly sliced (or 1 of Onion)
1 pc of Red Chili thinly sliced (de-seeded is optional)
3 Tablespoons of Lime Juice
2 Tablespoons of Coriander leaves chopped
A pinch of Sugar Optional

Steps:

Cut the salted eggs into wedges
Place them in the serving plate
Sprinkle with sliced Cucumber, slice onion ,slice chili , garlic and coriander leaves
Season with lime juice and sugar. Mix well.
Best Serve with rice and Tapa or Tocino. Enjoy

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

EGG SALAD SANDWICH WITH RED PEPPERS

Egg Salad Sandwich With Red Peppers image

This egg salad has light taste to it. The parsley brings a refreshing taste with the red peppers give the salad some zip. Roasted red peppers may also be used. (FYI: Original recipe calls for 1 tbs capers, 1 tsp Dijon mustard and romaine lettuce to complete the sandwhich.)

Provided by Hoppy Frogs

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup dice red pepper
2 tablespoons chopped fresh parsley
1 teaspoon mustard
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
8 slices whole grain bread

Steps:

Place eggs in medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Brings to boil over high heat Reduce heat to medium and simmer for 10 minutes.
Remove eggs with slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2 inch pieces. Set aside.
In a large bowl, combine the rest of the salad ingredients. Mix well. Add eggs and mix gently. Spoon egg salad onto bread slices.

Nutrition Facts : Calories 238.6, Fat 7.6, SaturatedFat 2.2, Cholesterol 189.2, Sodium 591.2, Carbohydrate 28.6, Fiber 5, Sugar 6, Protein 13.9

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