Serrano Lime Eggs

I kept seeing these viral videos for Serrano Lime Eggs.  I was intrigued so I decided I'd whip up a batch and see for myself.  

I was so delighted with the result!  These are yummy to have as a snack, as a side dish with roasted meats, or to serve as an appetizer for a taco, tamale, or enchilada meal.

They're super easy to make and you can prep the onion and pepper while the eggs are cooking.

You can make 1 egg or 3 dozen!  Just add onions and peppers to balance out in relation to how many eggs you boil.

You can definitely add chopped cilantro and if I had some without a trip to the grocery store, you can be sure I would have.

Boil the eggs for 8 - 10 minutes and place in an ice bath for about 5 minutes. Peel and cut in half lengthwise.  Leave yolks in the whites.

Place the egg halves in a shallow dish or plate.

While the eggs are boiling, thinly (very thinly!) slice the red onion, serrano pepper (remove seeds if you want less heat), and chop the cilantro.

Cover the egg halves with the onion, peppers, and cilantro (if using) and squeeze a lime over the top of the eggs.  If you have prepared more than 3 eggs, I'd add more lime juice.  Add salt and pepper or, do like I did, and use lemon pepper!

Cover and refrigerate for 15-30 minutes before serving to let all the flavors meld.