Chipotle and Adobo Pickled Eggs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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 |
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.
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