Lunch: Chipotle and Adobo Pickled Eggs

Recipe by Savanah Orlando 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

Instructions

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.
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.

Reviews


Add a review for Chipotle and Adobo Pickled Eggs

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now