Chipotle and Adobo Pickled Eggs recipe

All Recipes Appetizers and Snacks Spicy

Ingredients

2 cups distilled white vinegar
2 cups water
2 cloves garlic, crushed
1 onion, quartered
1 tablespoon salt
2 tablespoons white sugar
2 canned chipotle chilies
1 tablespoon adobo sauce from canned chipotle peppers
12 hard-cooked eggs, peeled

Nutrition Info

92.5 calories
carbohydrate: 3.9 g
cholesterol: 212 mg
fat: 5.4 g
fiber: 0.3 g
protein: 6.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 660.2 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.

  2. Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

Recipe Yield

12 eggs

Recipe Note

These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.

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