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A chopped Salad Inspired by the Thai salad Yam Khai Dao, this fresh and vibrant summer salad is packed with herbs, crunchy vegetables, and 𝗘𝗴𝗴𝗹𝗮𝗻𝗱'𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀 tossed in a sweet, tangy, and slightly spicy lime dressing. Using Eggland's Best Hard Cooked Peeled Eggs means skipping the boiling and peeling so you can bring this protein packed side dish together in minutes! 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 8 𝗘𝗴𝗴𝗹𝗮𝗻𝗱'𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀, roughly chopped • 1 cup Cherry Tomatoes, halved • 1 Persian Cucumber, thinly sliced • 2 Shallots, thinly sliced • 1/2 cup Fresh Cilantro Leaves, roughly chopped • 1/2 cup Fresh Mint Leaves, roughly chopped • 4 Tbsp Fresh Thai Basil Leaves, roughly chopped • or Regular Basil • 1 Small Jalapeño Pepper, thinly sliced • or Fresno Chili • 2 Tbsp Roasted Peanuts, roughly chopped • 2 Scallions, thinly sliced • 3 Tbsp Fresh Lime Juice • 1 Tbsp Soy Sauce • 1 Tbsp Palm Sugar • or Light Brown Sugar • 1 tsp Sambal • or Chili Garlic Sauce • 1 tsp Grated Garlic • 1 tsp Grated Fresh Ginger 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. In a small bowl, whisk together the Lime Juice (3 Tbsp), Soy Sauce (1 Tbsp), Palm Sugar (1 Tbsp), Sambal (1 tsp), Garlic (1 tsp) and Fresh Ginger (1 tsp) until the sugar dissolves. 2. Add the 𝗘𝗴𝗴𝗹𝗮𝗻𝗱'𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀 (8), Cherry Tomato (1 cup), Persian Cucumber (1), Shallots (2), Scallions (2), Fresh Cilantro Leaf (1/2 cup), Fresh Mint Leaves (1/2 cup), Fresh Thai Basil Leaves (4 Tbsp), and Jalapeño Pepper (1) to a large bowl. 3. Pour the dressing over the salad and gently toss to combine, being careful not to break up the eggs too much. 4. Transfer to a serving platter and finish with the chopped Roasted Peanuts (2 Tbsp) and additional herbs. Serve immediately.