Sunday, July 5, 2015

Egg Fast Recipe - Red Hot Pickled Eggs


Personally, I'm not a fan of hot or spicy foods.  The hubby on the other hand, can't get enough.  I've never seen him not be able to eat something because it is too hot.  I have a sensitive palate and a little bit of heat goes a long way with me!  So, this recipe is for all you heat-lovers out there!  And I warn you - it is hot!  If you don't like hot sauce and/or pickled eggs, skip this recipe.  I tried a nibble of the hubby's and WHEW!  A nibble was enough for me!  You don't have to use Frank's Red Hot sauce, either.  You can substitute your favorite hot sauce (as long as it contains little-to-no carbs).  

The best news about this recipe is that it is Egg Fast friendly!  YAY!  If you're looking for a way to add fats, these would be excellent mashed with a couple tablespoons of sugar-free mayo for all you Egg-Fasters.  ;)

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "red hot" color, you will need the food coloring.  The hot sauce alone does not color the eggs much.

Ingredients:
  • 2 eggs, hard-boiled and peeled
  • 1/3 cup white distilled vinegar
  • 1 tablespoon Splenda Granulated
  • 1/4 cup Frank's Red Hot sauce
  • 2 drops red food coloring (optional)
  • 4 drops yellow food coloring (optional)
Directions:
    1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
    2.  In a small bowl, combine the vinegar, Splenda, Frank's Red Hot sauce, and food coloring.
    3.  Pour vinegar mixture over eggs, filling jelly jar completely.
    4.  Seal jelly jar and place in the fridge.  Let eggs rest for 1-2 weeks in the fridge, shaking gently every couple of days.


    Yields: 1 serving

    *Nutritional Information:
    *Nutritional information has been calculated using the MyFitnessPal app.

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