Jalapeno Pickled Eggs

A spicy twist on traditional pickled eggs with mustard, jalapeno and onions.
  • 12 large egg (boiled and peeled)
  • 2 T jalapeno (seeded and chopped)
  • ½ C onion, sliced thinly
  • ½ C apple cider vinegar
  • ½ C  water
  • 3 T yellow mustard
  • ⅓ C Pyure, a granular all purpose Stevia sweetener (or THM Gentle Sweet)
  1. Hard boil your eggs
  2. Wearing gloves; seed and chop 1 small jalapeno and slice your onion .
  3. Peel eggs and layer in a 1 qt mason jar with the chopped jalapeno and onion.
  4. In a small sauce pan bring Apple Cider Vinegar, water, mustard and sweetener to a boil.
  5. Pour hot liquid over eggs leaving ¼” head space. Place lid on jar and refrigerate for 1-2 days before serving.