Some Great Protein Bomb Snacks!
Maple Pickled Eggs
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I've been making them so I have fuel to trudge around in all this heavy snow and tap all the beautiful trees. They're a great way to cut down on the carbs and lose a few pounds that have stuck since the holidays too!
I used an Insta Pot to cook my eggs and they came out baby bottom smooth! No struggling to peel with the Insta Pot.
We enjoyed them as a side to a pickle-brined fried chicken sandwich and man was that good.
The mayo had some ghost extract in it... just gave it a little zip!
- 10 large hard-boiled eggs, peeled
- 1 cup white vinegar
¾ cup water
¼ cup Wood's Maple sugar
- 2 tablespoon Olde Thompson Prime Rib spice
- 1 teaspoon salt
- (Sazon for orangish eggs)
- 1 tablespoon fresh minced ginger
- 2 tablespoons minced garlic
- Some slivers of red onion
- Make hard-boiled eggs and peel them — a pressure cooker works well to get eggs to peel easily.
- In a medium saucepan, mix together vinegar, water, sugar, prime rib spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and remove from heat.
- Fill a clean 2-liter glass jar with your eggs.
- Tuck in some sliced red onion.
- Pour the brine over the eggs and seal.
- Store in the refrigerator.
Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor. The eggs definitely get better after a week or more — if you can leave them alone that long!
I use Sazon as a salt substitute.
Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!
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