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
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
