# Chimichurri Pickled Eggs

- Servings: 12 eggs
- Category: Sauce & Condiment
- Difficulty: easy
- Language: en

## 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

## Instructions

1. Hard boil the eggs in boiling water for 7-8 minutes, then transfer to an ice bath.
2. Simmer the red wine vinegar, water, kosher salt, minced garlic, dried oregano, shallot, red pepper flakes, and black pepper together in a pot.
3. Let the liquid cool, then stir in the finely chopped parsley.
4. Pour the mixture over the hard-boiled eggs in a 1-quart jar.
5. Refrigerate for 2 weeks before eating.

## Equipment

- pot
- 1 quart jar

## Tips

- Leave in the fridge for 2 weeks for optimal flavor.

## Source

- Original video: https://www.instagram.com/reel/DbsxcM4BNDe/?igsh=ODBnNTY0cTZybWw=
- Creator: Jason Ortynski
- Recipe page: https://www.cliprecipe.com/recipe/99e59905-3a2f-4d45-b314-33ebc99b347c
- Extracted: 2026-08-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt