Oriental Egg Salad

Oriental Egg Salad

Inspired by my favourite Asian ingredients - and the herbs I could pluck from my own garden, here is quite a different take on an egg salad.  Serve as it is, or add it to some watercress leaves or baby spinach.


  • 2 eggs soft boiled for 5 1/2 minutes (you don't want them ubber hard yolked but you don't want them too runny either!)
  • 1 spring onion - white end finely chopped
  • 1/2 Tbs sesame seeds
  • 1/2 Tbs sesame oil
  • 2 Tbs soy sauce
  • 1/2 tsp fish sauce optional
  • 1/2 Tbs rice vinegar
  • Vietnamese mint and basil shredded


  1. Roughly chop your softly boiled eggs
  2. Combine the soy sauce, fish sauce, sesame oil and rice vinegar in a clean recycled jar and shake to combine.
  3. Combine all the ingredients in a bowl, then transfer to a clean plate to serve.




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