Chipotle and Adobo Pickled Eggs

13 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“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.” - by S. Orlando

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

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Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
93 cal
5%

Fat
5.4 g
8%

Carbs
3.9 g
1%

Based on a 2,000 calorie diet

Reviews (13)

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texasmomma

Jan. 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!..." See more"