Yum Kai Kem (salty Egg Salad)

Ingredients:

3 Salty Eggs (recipe follows),
cooked and cooled to room
temperature
6 Fresh kii noo chilies or 2
serrano chilies, thinly
sliced crosswise
2 tb Coarsely chopped shallot
2 tb Freshly squeezed lime juice

Method:

Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat.
Peel the eggs, halve them lengthwise, and arrange them on serving dish.
Sprinkle the chili slices and shallots over the eggs.
Drizzle with lime juice and serve.