Salted egg salad, or ensaladang itlog na maalat, is a simple Filipino salad made with salted eggs, tomatoes, cucumber, and red onion.
Just chop everything, toss it together, and serve it with grilled or fried food.
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Ingredients You'll Need
Notes and Substitutions
- Salted eggs (itlog na maalat): Look for ready-to-eat salted duck eggs at Asian supermarkets. The shells may be off-white or dyed red.
- Vegetables: Use any tomatoes or cucumber you like. You can also add firm mangoes, radishes, avocados, or cooked okra.
- Dressing: I uses a little bit of red wine vinegar and soy sauce. Another vinegar or a little lemon juice also works. Add the soy sauce a little at a time since the eggs are already salty.
How to Make Salted Egg Salad (Step-by-Step)
Step 1: Mix the vegetables
Combine tomatoes, cucumber, and red onion in a bowl.
Add about 1 teaspoon red wine vinegar, ½ teaspoon soy sauce, and a drizzle of olive oil.
Toss everything together.
Step 2: Cut the salted eggs
Cut each salted egg in half, then scoop it out of the shell with a spoon.
Chop it into bite-size pieces.
Step 3: Combine everything
Gently mix the salted eggs with the vegetables.
Taste before adding salt since the eggs and soy sauce are already salty. Add pepper as needed.
Serve right away, or cover and refrigerate until ready to eat.
Recipe FAQs
Salted eggs are usually duck eggs cured in salt. Filipino salted eggs often have red shells, which is why they are also called itlog na pula, or red eggs.
Most salted eggs sold at Filipino or Asian markets are already boiled and ready to eat. Check the package to make sure before using them.
Salted eggs taste salty and savory. The yolk is creamy, while the egg white is firmer and usually saltier.
It's best eaten the same day while the vegetables are still fresh. If you want to prepare it ahead, chop everything and keep it separate in the fridge, then mix it together before serving. Refrigerate any leftovers and eat them within a day.
What to Serve with Salted Egg Salad
- Crispy fried whole fish: Whole fish fried until crisp.
- Inihaw na liempo: Marinated and grilled pork belly.
- Filipino pork barbecue: Grilled pork skewers with a sweet and savory marinade.
- Lechon Kawali: Fried pork belly with crisp skin.
- Lumpia: Fried spring rolls filled with seasoned ground meat or vegetables.
- Inihaw na tuna belly: Marinated tuna belly cooked on the grill.
- Fried calamari: Lightly coated squid fried until crisp.
Appetizers and Sides You May Like
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📖 Recipe
Salted Egg Salad (Ensaladang Itlog na Maalat)
Ingredients
- 3 salted duck eggs chopped
- ¾ cup chopped tomatoes
- ¾ cup chopped cucumber
- ¼ cup diced or thinly sliced red onion
- 1 teaspoon red wine vinegar sub: white or cane vinegar
- ½ teaspoon soy sauce
- 2 teaspoons extra-virgin olive oil optional
- Salt and pepper to taste
Instructions
- Combine the tomatoes, cucumber, red onion, vinegar, soy sauce, and a drizzle of olive oil in a bowl. Toss together.
- Cut the salted eggs in half and scoop them out of the shells. Chop into bite-size pieces.
- Gently mix the eggs with the vegetables. Taste before adding salt, then add pepper as needed.
- Serve right away, or cover and refrigerate until ready to eat.
Notes
- Salted eggs: Use ready-to-eat salted duck eggs. The shells may be off-white or dyed red.
- Vegetables: Use any tomatoes or cucumber you like. You can also add firm mangoes, radishes, avocado, or cooked okra.
- Dressing: Use red wine vinegar and soy sauce. Add the soy sauce a little at a time since the eggs are already salty. Lemon juice or another vinegar also works.
Nerrine says
This takes me back home, missing the Philippines. Love this!!
Chris says
Wow!
Nora Rey says
Thank you, Chris!