Mexican Huevos en Escabeche (Pickled Eggs)
Tangy Mexican pickled eggs with jalapeños and spices. Zesty no-cook appetizer that's ready to serve from the jar.
AI SCORE
84
/100
⏱️
20 min
Time
👥
8 people
Servings
🔥
80 kcal
Calories
📊
easy
Difficulty
Ingredients
- 8 pre-pickled hard-boiled eggs
- 2 jalapeños, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp Mexican oregano
- 1/2 tsp cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
1
Remove pre-pickled eggs from brine and slice in half
2
Arrange egg halves on serving platter
3
Scatter jalapeño and onion slices over eggs
4
Whisk together olive oil and lime juice
5
Sprinkle Mexican oregano and cumin over eggs
6
Drizzle with the lime-oil mixture
7
Season with salt to taste
8
Garnish with fresh cilantro leaves
9
Serve immediately at room temperature
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
Did you make this?
Upload your photo and show how it turned out.
