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Epicurious
Bon Appétit

Hard-Boiled Eggs with Chiles

By Bon AppétitPhotography by Danny Kim
Image may contain Food Dish Meal Platter and Culinary
Danny Kim

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

Recipe information

  • Yield

    6 Servings

Ingredients

1 thinly sliced serrano chile (seeds removed, if desired)
1 thinly sliced Fresno chile (seeds removed, if desired)
2 garlic cloves
1 bay leaf
1 cup distilled white vinegar
1 tablespoon coriander seeds
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon black peppercorns
6 large hard-boiled eggs
Mayonnaise
Toasted cumin seeds
Flaky sea salt (such as Maldon)

Preparation

  1. Place chiles in a heatproof jar. Bring garlic, bay leaf, vinegar, coriander seeds, sugar, kosher salt, peppercorns, and 1 cup water to a boil, stirring to dissolve salt and sugar. Pour over chiles; let cool. Halve eggs; swipe with mayonnaise, top with pickled chiles, and sprinkle with cumin seeds and sea salt.

Nutrition Per Serving

Calories (kcal) 90 Fat (g) 5 Saturated Fat (g) 1.5 Cholesterol (mg) 215 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 6 Sodium (mg) 1050
TagsEggChileVegetableSerrano ChileFresno ChileEasySnackGluten FreeNut FreeDairy FreeVegetarianKetoBon Appétit
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