Best Southwest Chipotle Pickled Eggs Recipes

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CHIPOTLE AND ADOBO PICKLED EGGS



Chipotle and Adobo Pickled Eggs image

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.

Provided by Savanah Orlando

Categories     Appetizers and Snacks     Spicy

Time 30m

Yield 12

Number Of Ingredients 9

2 cups distilled white vinegar
2 cups water
2 cloves garlic, crushed
1 onion, quartered
1 tablespoon salt
2 tablespoons white sugar
2 canned chipotle chilies
1 tablespoon adobo sauce from canned chipotle peppers
12 hard-cooked eggs, peeled

Steps:

  • 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 : Calories 92.5 calories, Carbohydrate 3.9 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 660.2 mg, Sugar 3 g

EGGS BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)



Eggs Benedicto (Chipotle Eggs Benedict with Blender Mock Hollandaise) image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 sticks unsalted butter
3 egg yolks*
Freshly ground black pepper
1 tablespoon minced and seeded canned chipotles in adobo sauce **
1 to 2 tablespoons fresh lemon juice
Kosher salt
1 teaspoon vinegar
8 very fresh large eggs
2 large croissants, sliced in 1/2
4 slices prosciutto

Steps:

  • For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.

CHIPOTLE-DEVILED EGGS



Chipotle-Deviled Eggs image

Make and share this Chipotle-Deviled Eggs recipe from Food.com.

Provided by True Texas

Categories     < 30 Mins

Time 30m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 7

1 dozen hard-boiled large egg, peeled
1/2 cup mayonnaise
2 tablespoons finely minced pickled jalapeno peppers, drained
2 tablespoons chipotle chiles in adobo
1/2 teaspoon emeril's southwest seasoning, recipe follows
1 pinch salt
1/4 teaspoon smoked hot paprika, for garnish

Steps:

  • Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • Combine all ingredients thoroughly.

Nutrition Facts : Calories 51.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 94.3, Sodium 83.4, Carbohydrate 1.4, Sugar 0.5, Protein 2.8

PICKLED CHIPOTLES



Pickled Chipotles image

Provided by Food Network

Categories     side-dish

Time 15m

Number Of Ingredients 2

6 dried chipotle or morita chiles, stemmed, seeded if desired
2 cups red wine vinegar

Steps:

  • In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.

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