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.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
93 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
2 tablespoons white sugar
1 tablespoon salt
2 cups water
1 onion, quartered
2 cloves garlic, crushed
2 cups distilled white vinegar
1 tablespoon adobo sauce from canned chipotle peppers
