Search thousands of recipes reviewed by home cooks like you.

Chipotle and Adobo Pickled Eggs

Chipotle and Adobo Pickled Eggs

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Savanah Orlando

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

texasmomma
20

texasmomma

1/30/2009

OMG!! These were a big hit with my family! The only thing I changed was that I did NOT stain the brine. I left the onion, garlic and ONE pepper in the jar. Thanks!

equus1jw
19

equus1jw

4/28/2009

actually just a question...is it two peppers from a can of chipotles or two whole cans of chipotles?

pat
16

pat

1/5/2008

thank you for a original recipe with the seasonings i love! worked well I added a little garlic

Similar recipes