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Century Egg Salad

Century Egg Salad

This Century Egg Salad is a quick and elegant appetizer featuring the distinctive preserved egg. Quartered century eggs are drizzled with a vibrant, savory-spicy dressing made from Chinese black vinegar, soy sauce, sesame oil, and chili oil, brightened by fresh garlic and green onions. It's a simple yet flavor-packed dish, perfect for showcasing this unique ingredient.
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Total Time 15 hours
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 475.5 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Small Mixing Bowl For the dressing
  • 1 Whisk Or a small spoon
  • 1 Microplane or Grater For garlic

Ingredients
  

Main

  • 2 century eggs peeled
  • 1 tbsp. Chinese black vinegar
  • 1 tbsp. toasted sesame oil
  • 2 tsp. low-sodium soy sauce
  • 2 tsp. chili oil
  • 0.125 tsp. MSG optional
  • 1 clove garlic grated
  • 1 green onion thinly sliced

Instructions
 

  • Carefully peel the century eggs, ensuring all shell and clay residue are removed. Rinse gently if necessary and pat dry.
  • On a clean cutting board, quarter each peeled century egg lengthwise, creating neat wedges. Arrange them artfully on a serving plate or in a shallow bowl.
  • In a small mixing bowl, combine the Chinese black vinegar, toasted sesame oil, low-sodium soy sauce, chili oil, and optional MSG. Whisk thoroughly until well combined.
  • Grate the garlic clove directly into the dressing mixture using a microplane or fine grater. Stir again to incorporate the garlic evenly.
  • Thinly slice the green onion, separating the white and green parts if desired, for garnish.
  • Just before serving, generously spoon or drizzle the prepared dressing over the arranged century egg quarters, ensuring each piece is coated.
  • Garnish the salad with the thinly sliced green onions, distributing them evenly for both flavor and visual appeal.
  • Serve immediately as a refreshing appetizer or side dish, allowing guests to appreciate the unique flavors and textures.

Notes

Century eggs offer a unique umami, creamy yolk, and gelatinous white. Ensure they are thoroughly peeled. For best results, use freshly grated garlic to maximize its pungent aroma and flavor; pre-minced garlic will lack the same vibrancy. The balance of Chinese black vinegar, soy sauce, sesame oil, and chili oil is crucial for the dressing. Adjust chili oil to taste for desired heat. Consider adding a pinch of sugar to the dressing if you prefer a slightly sweeter profile to balance the acidity and heat. Present the quartered eggs artfully, then drizzle the dressing generously. Garnish with the vibrant green onions just before serving for visual appeal and a fresh aromatic finish. Serve immediately to enjoy the best texture and flavor.