Reviewed: Jan. 5, 2008

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

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13 users found this review helpful

Reviewer:

pat

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Grants Pass, Oregon, USA

Reviewed: Jan. 29, 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!

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17 users found this review helpful

Reviewer:

texasmomma

Cooking Level: Intermediate

Home Town: Crockett, Texas, USA

Reviewed: Apr. 24, 2009

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

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12 users found this review helpful

Reviewer:

equus1jw

Reviewed: Jun. 3, 2010

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.

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7 users found this review helpful

Reviewer:

DCARUSO1

Cooking Level: Expert

Home Town: South Lyon, Michigan, USA

Reviewed: Oct. 14, 2010

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

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9 users found this review helpful

Reviewer:

Garlic Guy

Cooking Level: Expert

Reviewed: Apr. 13, 2011

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 for the perfect pickled egg, but these were nice for a change of pace.

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5 users found this review helpful