Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
12
Yield:
12 eggs
Ingredients
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 Facts (per serving)
| 93 | Calories |
| 5g | Fat |
| 4g | Carbs |
| 6g | Protein |
