Authentic Thai Spicy Boiled Egg Salad

Authentic Thai Spicy Boiled Egg Salad

Authentic Thai Spicy Boiled Egg Salad, also known as Yum Khai Tom, is a fresh and flavourful Thai dish made with boiled eggs, aromatic herbs, vegetables, and a spicy lime dressing. It is sweet, sour, salty, and spicy, with the perfect balance of classic Thai flavours.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2–3

Ingredients

For the Salad

  • 4 large eggs

  • ½ small red onion, thinly sliced

  • 1 small tomato, cut into wedges

  • ½ cucumber, thinly sliced

  • 1 stalk spring onion, chopped

  • 2 tablespoons fresh coriander, chopped

  • 1 tablespoon fresh mint leaves, optional

  • 1–2 Thai red chillies, finely sliced

  • 2 tablespoons roasted peanuts, optional

  • Lettuce leaves for serving, optional

For the Spicy Thai Dressing

  • 2 tablespoons fresh lime juice

  • 1½ tablespoons fish sauce

  • 1 tablespoon palm sugar or brown sugar

  • 1 teaspoon Thai chilli paste, optional

  • 1 clove garlic, finely grated or crushed

  • 1–2 Thai bird’s-eye chillies, finely chopped

  • 1 tablespoon warm water

Instructions

  1. Boil the eggs.
    Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then cook the eggs for 8–10 minutes.

  2. Cool the eggs.
    Transfer the cooked eggs immediately to a bowl of cold or iced water. Leave them for approximately 5 minutes, then peel carefully.

  3. Prepare the dressing.
    Add the lime juice, fish sauce, palm sugar, Thai chilli paste, garlic, chopped chillies, and warm water to a small bowl.

  4. Mix until balanced.
    Stir until the sugar has completely dissolved. Taste the dressing and adjust with more lime juice, fish sauce, sugar, or chilli as needed.

  5. Prepare the vegetables.
    Place the sliced red onion, tomato, cucumber, spring onion, coriander, mint, and sliced chillies in a mixing bowl.

  6. Cut the eggs.
    Slice the boiled eggs into halves or quarters. Handle them gently so the yolks remain intact.

  7. Combine the salad.
    Pour the prepared dressing over the vegetables and toss gently until everything is evenly coated.

  8. Add the eggs.
    Arrange the boiled eggs on a serving plate and spoon the dressed vegetables and remaining sauce over the top.

  9. Garnish and serve.
    Sprinkle with roasted peanuts, extra coriander, or fresh chillies. Serve immediately.

Kift’s Tips

  • Cool the eggs in iced water to make them easier to peel.

  • Use room temperature eggs to reduce the chance of cracking while boiling.

  • Adjust the number of chillies according to your preferred spice level.

  • Palm sugar gives the dressing a more authentic Thai flavour, but brown sugar can also be used.

  • Add cooked prawns, minced chicken, or canned tuna for extra protein.

  • For a richer variation, lightly fry the boiled eggs until golden before adding the dressing.

  • Add the dressing shortly before serving so the vegetables stay fresh and crisp.

Storage Instructions

The boiled eggs can be stored separately in an airtight container in the refrigerator for up to 3 days.

The dressing can be refrigerated in a sealed container for up to 2 days.

For the best texture and flavour, keep the eggs, vegetables, and dressing separate and combine them just before serving.

Once assembled, the salad is best eaten immediately.

Watch the Recipe Video

See how Kift makes this delicious Authentic Thai Spicy Boiled Egg Salad step by step:

YouTube:https://www.youtube.com/shorts/u20YglCVKIA

Cook With Kift — Bringing authentic Thai flavours to your kitchen.

Back to blog