Ají de Huevo is a dish similar to hard boiled salad made with fresh herbs, spices and vinegar instead of mayonnaise.
There are many different variations of ají in Colombia. It seems like every region and every cook around the country has their own recipe.
Some of the traditional recipe variations include Ají de Mani (peanut hot sauce), Aji Picante (traditional Colombian hot sauce), Ají de Aguacate (avocado hot sauce) and this Ají de Huevo (hard boiled egg hot sauce).
How to Serve Ají de Huevo
This ají is popular in the Cundinamarca department of Colombia and it’s usually added to soups, meats and vegetables. I personally like to serve it as a light and fresh version of an egg salad, but either way, if you like boiled eggs, you have to try this recipe.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Eggs: I recommend using good quality for this recipe.
Vinegar: You need white vinegar.
Herbs: A mix of fresh cilantro and parsley, but feel free to omit the cilantro if you prefer.
Lemon: Fresh lemon juice.
Red Pepper: You need red pepper flakes to make this dish.
Sugar: It helps to balance the flavors.
Salt and Pepper: To add flavor.
How to Make Ají de Huevo
- Place the eggs in a pan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water, let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into small pieces.
- In a bowl, whisk the vinegar, lemon juice, hot pepper flakes, salt, pepper, and sugar. Add the cilantro, parsley, and mix well. Add the chopped eggs and mix until well combined, taste and and adjust seasoning, if necessary. Serve or refrigerate until ready to use.
- 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into small pieces. In a bowl, whisk the vinegar, lemon juice, hot pepper flakes, salt, pepper, and sugar. Add the cilantro, parsley, and mix well. Add the chopped eggs and mix until well combined, taste and and adjust seasoning, if Serve or refrigerate until ready to use.
More Eggs Recipes to Try
Arepa de Huevo (Egg Stuffed Arepa)
How to Make the Best Scrambled Eggs
Huevos Pericos (Eggs with Onions and Tomatoes)
Ají de Huevo Colombiano (Colombian Egg Ají) Recipe
Ingredients
- 7 large eggs
- 3 tablespoons white vinegar
- 3 tablespoons lemon juice
- ½ teaspoon dried chili flakes or to your taste
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon sugar
- ¼ cup finely chopped cilantro
- 1 tablespoon finely chopped fresh parsley leaves
Instructions
- Place the eggs in a pan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water, let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into small pieces.
- In a bowl, whisk the vinegar, lemon juice, hot pepper flakes, salt, pepper, and sugar. Add the cilantro, parsley, and mix well. Add the chopped eggs and mix until well combined, taste and and adjust seasoning, if necessary. Serve or refrigerate until ready to use.
- 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into small pieces. In a bowl, whisk the vinegar, lemon juice, hot pepper flakes, salt, pepper, and sugar. Add the cilantro, parsley, and mix well. Add the chopped eggs and mix until well combined, taste and and adjust seasoning, if necessary. Serve or refrigerate until ready to use.
Alan Bowman
Erica The recipe instructions are incomplete
susan
Where's the rest of the recipe?
Stu
Very interested in making this, but the instructions seem to be half missing. Can you fix, please?
Great site btw!
Erica Dinho
I fixed it!
sillygirl
The whole recipe isn't there - probably a transfer problem?
Erica Dinho
I fixed it. Thanks for letting me know.