Salted Egg Salad (Ensaladang Itlog na Maalat)
A simple Filipino salad made with salted eggs, tomatoes, cucumber, and red onion.
Servings 6
Calories 52kcal
Cost $4-$6
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.
Nutrition
Calories: 52kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 255mg | Potassium: 105mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg