These Chili Crunch Ceviche Eggs combine jammy eggs, tangy marinated red onions, spicy chili crisp, fresh lime, and green onions into a bold appetizer that blurs the line between egg salad and ceviche. Rich yolks, bright acidity, savory umami, and crunchy aromatics create a dish that is both refreshing and deeply satisfying. Perfect for brunch, lunch, or entertaining, this recipe transforms simple eggs into something unforgettable.

Ingredients

For the Eggs

• 6 large eggs

For the Marinade

• 3 Tablespoons rice vinegar
• 1 Tablespoon fresh lime juice
• 1 Tablespoon soy sauce
• 1 Tablespoon neutral oil
• 1 teaspoon sesame oil
• 1 Tablespoon chili garlic crisp
• 2 teaspoons honey
• 1 garlic clove, microplaned
• 1/4 teaspoon freshly ground black pepper

For the Salad

• 1/2 medium red onion, sliced paper-thin
• 5 green onions, thinly sliced
• 1 teaspoon everything bagel seasoning
• 1 Tablespoon chopped fresh cilantro (optional)

Garnish

• Additional green onions
• Additional chili crisp
• Additional everything bagel seasoning
• Lime wedges

Procedure

1. Bring a saucepan of water to a gentle boil.
2. Carefully lower the eggs into the boiling water and cook for 7 minutes for jammy yolks.
3. Immediately transfer the eggs to an ice bath and chill for 10 minutes.
4. Peel the eggs and cut each egg in half lengthwise.
5. In a medium mixing bowl, whisk together the rice vinegar, lime juice, soy sauce, neutral oil, sesame oil, chili garlic crisp, honey, garlic, and black pepper.
6. Add the sliced red onion to the marinade and allow it to stand for 10 minutes. The onions should soften slightly while retaining some crunch.
7. Add the eggs and gently toss until evenly coated with the marinade.
8. Fold in most of the green onions, everything bagel seasoning, and cilantro if using.
9. Transfer to a shallow serving bowl or platter.
10. Spoon any remaining marinade and onions over the top.
11. Garnish with the remaining green onions, a light sprinkle of everything bagel seasoning, a few small dollops of chili crisp, and lime wedges.
12. Serve immediately or refrigerate for up to 1 hour before serving.

Cook’s Notes

• Seven-minute eggs provide the ideal jammy texture for this recipe.
• A mandoline produces beautifully thin onion slices that absorb the marinade quickly.
• Chili crisp brands vary significantly in heat level. Adjust according to taste.
• Fresh lime juice is essential and provides the brightness that gives the dish its ceviche-inspired character.
• For additional richness, add 1 diced avocado immediately before serving.
• The dish is best served the day it is made.

Serving Suggestions

• Serve with toasted sourdough crostini.
• Spoon over avocado toast for brunch.
• Serve in butter lettuce cups as an appetizer.
• Pair with smoked salmon and cucumber slices.
• Serve alongside grilled shrimp.
• Add to a brunch board with fresh fruit, cheeses, and pastries.

Beverage Suggestions

• Sauvignon Blanc
• Dry Riesling
• Japanese lager
• Mexican lager with lime
• Sparkling water with citrus
• Unsweetened iced green tea
• Cucumber mint spritzer