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 canneds chipotle chilies
- 1 tablespoon adobo sauce from canned chipotle peppers
- 12 hard-cooked eggs , peeled
Instructions
-
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.
Nutrition Facts
Per serving
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