Give your hard-boiled eggs an exciting twist with these Larb Salad Eggs! Inspired by the vibrant flavors of Thai larb salad, this recipe layers fresh cucumber slices, tangy pickled cabbage, fish sauce, and fresh herbs on egg halves. Whether you’re serving them as a unique appetizer or adding them to an Egg Flight, these eggs bring a burst of bright, herby flavors with every bite. Check out what Ronica’s cookin’ up in her kitchen at <a href="https://www.instagram.com/mymanabites/?hl=en">@mymanabites</a> on Instagram.

Quick Info

⏱️ 25 min • 🍽️ 6 servings • ⭐ 100%

Nutrition

54 cal • 3g protein • 3g carbs • 2g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Under 30 Minutes] • [Appetizers] • [Snacks] • [Fusion]

Ingredients

• 3 hard-boiled eggs, halved
• Salt, to taste
• Black pepper, to taste
• 1 baby cucumber, thinly sliced
• ¼ cup shredded pickled red cabbage
• 1 teaspoon fish sauce
• 1 teaspoon chopped fresh mint
• 1 teaspoon chopped fresh cilantro
• 1 tablespoon chopped fresh Thai basil,
• 1 red chili, thinly sliced, optional

Instructions Preview

1. Season the eggs with salt and pepper to ta…
2. Place 2 cucumber slices on each egg half. …
3. Add a dash of fish sauce to each egg and t…

…and 1 more step

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Recipe by: Ronica Rupan-Tompkins • From: Tasty