Larb Salad Eggs
Give your hard-boiled eggs an exciting twist with these Larb Salad Eggs! Inspired by the vibrant flavors of Thai larb salad, this recipe layers fresh cucumber slices, tangy pickled cabbage, fish sauce, and fresh herbs on egg halves. Whether you’re serving them as a unique appetizer or adding them to an Egg Flight, these eggs bring a burst of bright, herby flavors with every bite. Check out what Ronica’s cookin’ up in her kitchen at @mymanabites on Instagram.
Tasty Team
Total Time
25 minutes
25 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
Total Time
25 minutes
25 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
Ingredients
for 6 servings
- 3 hard-boiled eggs, halved
- salt, to taste
- black pepper, to taste
- 1 baby cucumber, thinly sliced
- ¼ cup shredded pickled red cabbage
- 1 teaspoon fish sauce
- 1 teaspoon chopped fresh mint leaves
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon chopped fresh Thai basil
- 1 red chili, thinly sliced (optional)
Preparation
- Season the eggs with salt and pepper to taste.
- Place 2 cucumber slices on each egg half. Top with pickled cabbage.
- Add a dash of fish sauce to each egg and top with mint, cilantro, Thai basil, and red chili, if using.
- Enjoy!
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