Ingredients
Eggs and Marinade
- 6 eggs
- 5 limes, juiced
- 1/2 large red or white onion, thinly sliced
- 1 jalapeño or serrano pepper (optional, raw or pickled, thinly sliced)
- Salt, to taste
- Black pepper, to taste
Additionals
- 1-2 Hass avocados, sliced
Instructions
- Boil the eggs: In a medium saucepan, add enough water to cover the eggs by about 1 inch (2.5 cm) and bring to a rolling boil over high heat. Gently lower the eggs into the water and reduce the heat to medium-high to maintain a gentle boil. Cook the eggs depending on desired yolk consistency: 6 minutes for jammy yolks, 8 minutes for soft yolks, or 10 minutes for hard boiled. Remove the eggs and immediately place them in a bowl of ice-cold water to stop cooking. Once cooled, peel the eggs.
- Prepare the marinade and combine: In a mixing bowl, combine the thinly sliced onions, avocado slices, jalapeños if using, lime juice, salt, and black pepper. Mix gently to evenly coat all ingredients. Add the eggs—leave whole if jammy or sliced if hard boiled—into the mixture. Taste and adjust seasoning as needed. The eggs can be enjoyed immediately or covered and refrigerated overnight to deepen the flavors.
Notes
- For less heat, omit the jalapeño or use pickled versions.
- Try adding chopped tomatoes or cilantro for a fresh twist.
- The marinated eggs keep well in the refrigerator for up to 2 days.
- Serve them as a snack, appetizer, or light meal alongside warm tortillas.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
