Chipotle and Adobo Pickled Eggs

Chipotle and Adobo Pickled Eggs

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 93 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

Reviews

Read all reviews 17
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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!

Most helpful critical review

I made these exactly as written. I wasn't a fan. I love spicy food and I love pickled eggs so I thought this would be a match made in heaven. I was completely wrong. There didn't seem to be ver...

Most helpful
Most positive
Least positive
Newest

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!

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

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

delicious!!!! but if you want them more spicy.... add A LOT MORE chipotle chiles...

Overall, pretty good. I was expecting a little more "kick" since I doubled the chipotle. But the flavor was nice.

GREAT...added two peppers because I love the heat!!

My family can't get enough of these! I recommend refrigerating them about 5 days for the eggs to really take on the flavors of the brine.

Very good! I would add more chipotle or adobo sauce to make these eggs spicy. The spice as-is is very mild. I still prefer throwing boiled eggs into left over pickle jars in the remaining brine ...

I added garlic cloves, mushrooms, and precooked sausages. Makes a great snack!

Other stories that may interest you