Spicy Thai Egg Salad (Yam Kai)

1.Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10-12 minutes for hard-boiled eggs. Transfer to an ice bath to cool, then peel and chop into quarters.

2.In a large mixing bowl, combine the chopped eggs, sliced red onion, and chopped cilantro.

3.In a separate small bowl, whisk together the fish sauce, lime juice, sugar, black pepper, and chopped bird's eye chilies until well combined. If using, add the vegetable oil for a richer dressing.

4.Pour the dressing over the egg mixture and gently toss to combine, ensuring the eggs are well coated without breaking them apart too much.

5.Taste and adjust seasoning, adding more lime juice or chilies if desired. Serve immediately or refrigerate for up to 30 minutes to let the flavors meld.