If at all feasible, use fresh vegetables in this soup; canned ones should only be used as a last option.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 6 large 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 (Optional)
- 1 wedge lemon
- 1 head butter lettuce, leaves separated into cups
Instructions
- Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and kosher 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 | 122 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 185 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |