Rating: 4.5 stars
27 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.

Nutrition Facts

93 calories; protein 6.4g; carbohydrates 3.9g; fat 5.4g; cholesterol 212mg; sodium 660.2mg. Full Nutrition
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