This Salted Egg Salad Recipe, or ensaladang itlog na maalat, combines rich and creamy salted eggs with fresh tomatoes, cucumbers, and red onion. This easy-to-make salad will complement your grilled or fried foods, adding a unique savory flavor.
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Ingredients you'll need
Notes and substitutions
- Salted Eggs (Itlog na Maalat): Available in many Asian supermarkets and online retailers, their shells are either off-white or dyed red.
- Vegetables: Feel free to use any kind of tomatoes or cucumber that you prefer. You can also use firm mangoes, radishes, avocados, or okra.
- Dressing: I used a splash of red wine vinegar and soy sauce. You can also use another type of vinegar, lemon juice, or a light dressing.
How to make this recipe
Combine ¾ cup tomatoes, ¾ cup cucumber, and ¼ cup diced or thinly sliced red onion in a bowl. Add 1 teaspoon red wine vinegar, ½ teaspoon soy sauce, and a drizzle of extra-virgin olive oil. Season with salt and pepper to taste. Toss them together.
Cut the salted egg in half using a knife. Scoop it out with a spoon and chop it into small pieces.
Gently mix the chopped salted eggs with the vegetables.
Serve and enjoy your Salted Egg Salad! You may also want to try Ensaladang Talong, Ensaladang Mangga, or Cucumber Salad.
Recipe FAQs
Salted egg is an Asian delicacy made by soaking duck eggs (sometimes chicken eggs) in a salty brine solution to ferment for weeks. It creates a unique, savory flavor with a denser, creamier texture than regular boiled eggs.
Cooked salted eggs can typically last up to a month in the refrigerator. Check the expiration date on the package and ensure the shells are intact. Signs of spoilage include a foul or off odor, moldy appearance, slimy yolk, or unpleasant taste.
Filipino dishes to pair with Salted Egg Salad
- Crispy Fried Whole Fish: Fried fish with crispy skin and tender, flaky flesh inside.
- Inihaw na Liempo: Grilled pork belly with a savory and slightly sweet flavor profile.
- Barbecue Pork Skewers: Skewered pork pieces marinated, then char-grilled.
- Lechon Kawali: Pre-boiled pork belly that is either deep-fried or air-fried until crispy.
- Lumpiang Shanghai: Meat-filled spring rolls with a crispy lumpia wrapper. Lumpiang Gulay uses a medley of vegetables like cabbage, sweet potato, jicama, green beans, and bean sprouts.
- Inihaw na Tuna Belly: Grilled tuna belly strips marinated and basted with a savory, slightly sweet sauce.
- Fried Calamari: Tender squid pieces coated with a light batter, then deep-fried until in golden and crispy.
Other appetizers and side dishes you may like
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📖 Recipe
Salted Egg Salad
Ingredients
- ¾ cup chopped tomatoes (see note)
- ¾ cup chopped cucumber (see note)
- ¼ cup diced or thinly sliced red onion
- 1 teaspoon red wine vinegar sub: white or cane vinegar (see note)
- ½ teaspoon soy sauce (see note)
- 2 teaspoons extra-virgin olive oil
- Salt and pepper to taste
- 3 salted eggs chopped (see note)
Instructions
- Combine tomatoes, cucumber, and red onion in a bowl.
- Add red wine vinegar, soy sauce, and a drizzle of extra-virgin olive oil.
- Season with salt and pepper to taste. Toss them together.
- Add the chopped salted eggs and gently mix them with the vegetables.
- Serve and enjoy!
Notes
- Salted Eggs (Itlog na Maalat): Available in many Asian supermarkets and online retailers, their shells are either off-white or dyed red.
- Vegetables: Feel free to use any kind of tomatoes or cucumber that you prefer. You can also use firm mangoes, radishes, avocados, or okra.
- Dressing: I used a splash of red wine vinegar and soy sauce. You can also use another type of vinegar, lemon juice, or a light dressing.
Nerrine
This takes me back home, missing the Philippines. Love this!!
Chris
Wow!
Nora Rey
Thank you, Chris!