Ingredients6hard-boiled eggs, peeled 2 tablespoons spiced cane vinegar2 tablespoons olive oil 1 tablespoon chile oil ¼ teaspoon fish sauce 1 teaspoon coarsely ground black pepper ½ teaspoon kosher salt 2 cups quartered cherry tomatoes 1 cup chopped red onion 2green onions, white parts chopped and green parts finely chopped 2Thai chiles, finely chopped(Optional)1 wedge lemon 1 head butter lettuce, leaves separated into cups
Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.
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