Chipotle and Adobo Pickled Eggs

Chipotle and Adobo Pickled Eggs

13 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
S. Orlando
Recipe by  S. 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.”

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Ingredients

Adjust Servings

Original recipe yields 12 eggs

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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Reviews (13)

Rate This Recipe
equus1jw
18

equus1jw

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

texasmomma
18

texasmomma

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!

pat
16

pat

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

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Popa's Pickled Eggs

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Garlic Pickled Eggs