Nyob Zoo All!
Egg yolk salad dressing is commonly seen and made in the Laotian cuisine known as Yum salad. Hard boil egg yolks is the star of this dressing. It’s usually made with hard boiled egg yolks, fish sauce, oil, sugar & lime juice. Everyone has there own take on it, which is pretty fun to experiment. It’s savory, full of umami, a little sour, and just so good!
In the Hmong culture, there’s so many types of salad dressing I’ve seen made inspired by many types of dressing out there. But the egg yolk dressing has always been a popular one. I grew up eating it being made with ranch & just crumbled egg yolks. Sometimes I’ve seen others frying the egg yolks until they’re crispy and then adding it to the ranch. And then there’s the egg yolk salad dressing made with fish sauce, lime, & sugar. I’ve tasted a few different variety that after recipe testing, I’ve found my go to one. It’s the perfect party salad dressing!
Main Ingredients
Hard boil egg yolks, mayo, oil, black pepper, lime juice, mushroom seasoning, fish sauce, garlic, and sugar 
Put it all in a blender and mix for about 30 secs.
This should yield to be around 1 1/2 cups of dressing 
The end results should be something silky, yellow in color, and semi thick
Store in a glass jar or dressing bottle. This will keep in the fridge for about 4 days. It is the tastiest on the 2nd day as all the flavors starts to bloom and open up as it sits in the fridge.
What about the salad?
In my salad, I like to use cucumbers, carrots, tomatoes, the cooked sliced egg whites, cilantro, roasted peanuts, and green leaf lettuce.
I like using green leaf lettuce because it soaks and coats the dressing well. The flavor also goes really well with everything. Romaine can also be used if you desire. Any greens of your choice is up to you but I like using green leaf lettuce.
Mix everything and enjoy! Add more dressing if you like. It’s sweet, salty, sour, savory and pack full of flavor.
ENJOY!
-Cindy (C.HerCreations
Egg Yolk Salad Dressing
Ingredients
- 6 whole hard boil egg yolks (You can add more yolks for a richer flavor)
- 2 Tbsp sugar (I used turbinado sugar)
- 2 Tbsp fish sauce
- 1/4 Cup lime juice
- 1/4 Cup neutral Oil (Vegetable oil or Avocado oil)
- 1/4 Cup kewpie Mayo (or mayo of choice)
- 1 tsp black pepper
- 1 clove garlic
- 1 tsp mushroom seasoning
- Pinch salt (optional)
Instructions
For the dressing
- Place everything into a blender and blend until the the garlic is fully minced/fine (about 30 secs). Taste and adjust seasonings. You have the option to add more lime juice, more spice, sugar, and salt!
For the Salad
- Place everything into a bowl and add in half the dressing. Mix gently. Taste and add more dressing if you want. Enjoy fresh the day of! The dressing can be made a day a head. Place in the fridge for up to 4 days.1 head of green leaf lettuce (washed/dried/chopped) 1 cup chopped cherry tomatoes (sliced or whole) 1 english cucumber (sliced) 6 hard boil egg whites (Use the leftover from above and slice into bite size pieces) 1 cup shredded or ribboned carrots Cilantro and toasted peanuts to garnish Optional: Ham, Bacon, cooked ground pork, etc!
3 comments
Recipe looks great… will try it.
Spelling mistake – should be they’re crispy, not their crispy: “Sometimes I’ve seen others frying the egg yolks until their crispy and then adding it to the ranch.”
Oppsies! Updated thanks!
i’m planning to make this for thanksgiving. my mom has her version too! she doesn’t use peanuts, and i don’t remember her using mayo, but i’m excited to try your recipe!