Chimichurri Pickled Eggs
Serves 12
Directions
- 1Hard boil the eggs in boiling water for 7-8 minutes, then transfer to an ice bath.
- 2Simmer the red wine vinegar, water, kosher salt, minced garlic, dried oregano, shallot, red pepper flakes, and black pepper together in a pot.
- 3Let the liquid cool, then stir in the finely chopped parsley.
- 4Pour the mixture over the hard-boiled eggs in a 1-quart jar.
- 5Refrigerate for 2 weeks before eating.
Ingredients
- 12 whole hard-boiled egg
- 3 cup red wine vinegar
- 2 cup water
- 2 tbsp kosher salt
- 8-10 whole garlic clove, minced
- 2 tbsp dried oregano
- 1 small shallot, minced (optional)
- 2 tsp red pepper flakes
- 1 1/2-2 tsp black pepper
- 2 cup parsley, finely chopped
Equipment
pot1 quart jar
Tips
- Leave in the fridge for 2 weeks for optimal flavor.
