Chimichurri Pickled Eggs

Name: Chimichurri Pickled Eggs
Yield: 12 eggs
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; 2 tsp red pepper flakes; 1 1/2-2 tsp black pepper; 2 cup parsley finely chopped

Serves 12

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Chimichurri Pickled Eggs

instagram.com

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.

Chimichurri Pickled Eggs

Serves 12

instagram.com

Chimichurri Pickled Eggs

instagram.com

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.