Spicy Pickled Eggs
Tangy, spicy, and full of flavor — these pickled eggs pack a punch with jalapeños, garlic, and bold spices.
Allowed for Ideal Protein phases 1 to 3.
Serving size
4
Ingredients
- 12 Hard-Boiled Eggs, peeled
- 2 Garlic Cloves, peeled and slightly crushed
- 2 Jalapeño Peppers, sliced
- 1 cup White Vinegar
- 1 cup Water
- 1 tbsp. Red Pepper Flakes
- 1 tbsp. Salt
- 2 tsp. Erythritol
- 1 tsp. Coriander Seeds
Preparation
Step 1
Place peeled hard-boiled eggs in a large, clean glass jar.
Step 2
In a saucepan, combine vinegar, water, garlic, jalapeños, red pepper flakes, salt, erythritol, and coriander seeds.
Step 3
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.
Step 4
Carefully pour the hot brine over the eggs in the jar, ensuring they are fully submerged.
Step 5
Seal the jar tightly and let it cool to room temperature.
Step 6
Refrigerate for at least 24 hours before serving, allowing flavors to develop (best after 2–3 days).
