Southwest Chipotle Pickled Eggs
Add a bold twist to your snack game with these Southwest Chipotle Pickled Eggs, an irresistible fusion of zesty spices and smoky heat. This recipe takes the humble pickled egg to the next level with the bold flavors of chipotle peppers in adobo sauce, smoky paprika, and aromatic cumin. Infused with fresh cilantro, sliced jalapeños, and tangy white vinegar, these eggs pack a punch of Southwest flair in every bite. Perfect as a protein-packed snack, a vibrant salad topping, or a standout addition to your charcuterie board, they're easy to make and even better after a few days of marinating. Ready in just 30 minutes of hands-on time, these pickled eggs are a fun and flavorful way to elevate your appetizer repertoire. Store them in the fridge for up to a month and savor their spicy, tangy goodness whenever the craving strikes!
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Recipe Information
Ingredients
- 12 pieces large eggs
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons pickling salt
- 1 tablespoon sugar
- 3 pieces garlic cloves
- 1 teaspoon whole black peppercorns
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 medium yellow onion, thinly sliced
- 5 sprigs fresh cilantro
- 1 medium jalapeño pepper, sliced
Instructions
Place the eggs in a medium pot and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the eggs for 10 minutes.
Carefully drain the boiling water and immediately transfer the eggs to a bowl of ice water to cool for 10 minutes. Once cooled, peel the eggs and set aside.
In a medium saucepan, combine the white vinegar, water, chipotle peppers in adobo sauce, pickling salt, sugar, garlic cloves (smashed but left whole), black peppercorns, ground cumin, dried oregano, smoked paprika, and thinly sliced onion.
Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the salt and sugar. Once boiling, reduce the heat to low and let the mixture simmer for 5 minutes. Remove from heat and allow to cool slightly.
In a large, sterilized jar (at least 2 quarts in size or two 1-quart jars), layer the peeled eggs, sliced jalapeño, and fresh cilantro sprigs alternately.
Carefully pour the warm pickling liquid, along with the spices and onions, over the eggs in the jar. Make sure the eggs are fully submerged. Allow the jar to cool completely to room temperature.
Seal the jar tightly with a lid and refrigerate for at least 48 hours before serving, though they achieve the best flavor after 1 week.
Serve as a snack, salad topping, or side dish. Store in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
84 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
