Step 1 of 2
Arrange the eggs in a single layer at the bottom of a pot and fill with enough water to sit an inch above them. Boil over high heat, then cover and take off the burner. Allow them to sit for 15 minutes, drain, chill under cold tap water, and peel.
I prepared these for a Cinco de Mayo potluck, and there were no leftovers. The first time, I was conservative with the pepper and topped them with avocado slices. The second time, I followed the recipe exactly. It was even better, although definitely spicier. This recipe is a keeper.
For my next attempt, I plan to include an additional habanero to ramp up the heat.
Even when using both habanero and jalapeño, the dish lacks heat if you remove all the seeds. Keep the seeds in if you want a real kick!