Aguachile Eggs
Aguachile Eggs are hard-boiled eggs dressed in a zesty lime and chili oil sauce with fresh serrano peppers, red onion, and cilantro—a spicy, refreshing Mexican-style dish ready in minutes.
Aguachile Eggs are hard-boiled eggs dressed in a zesty lime and chili oil sauce with fresh serrano peppers, red onion, and cilantro—a spicy, refreshing Mexican-style dish ready in minutes.
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Peel and halve the hard-boiled eggs and place them in a serving bowl.
Top the eggs with thinly sliced red onion.
Add the sliced serrano pepper.
Sprinkle with chopped cilantro.
Season with salt and a generous amount of black pepper.
Drizzle with lime juice and chili oil.
Gently toss all ingredients together until the eggs are well coated.
Serve immediately and enjoy.
Store assembled aguachile eggs in an airtight container in the refrigerator for up to 2 days; the dressing will soften the vegetables over time.
Yes. Boil and halve the eggs up to 2 days ahead. Assemble with the lime and chili oil dressing just before serving to keep cilantro bright and avoid sogginess.
Heat depends on serrano pepper quantity and chili oil ratio. Start with half a pepper and adjust to taste. Remove seeds for less heat.
Mix lime juice with 1 tbsp of olive oil and a pinch of cayenne or red pepper flakes for a similar dressing.
Yes. Double or triple all ingredients proportionally. Toss gently in a bowl or arrange on a platter and dress just before serving.
Yes. This recipe contains no meat and is naturally vegetarian.
