Jalapeno Mustard Eggs
Author: Judy
Prep time:
Cook time:
Total time:
Serves: 12
- 12 large egg (boiled and peeled)
- 2 tablespoons jalapeno (seeded and chopped)
- ½ cup onion, sliced thinly
- ½ cup apple cider vinegar
- ½ cup water
- 3 tablespoons yellow mustard
- ⅓ cup Pyure, Granular All Purpose Sweetener (or THM Gentle Sweet)
- Boil, Steam or prepare your eggs in the Instant Pot.
- Wearing gloves; seed and chop 1 small jalapeno and slice your onion .
- Peel eggs and layer in a 1 qt mason jar with chopped jalapeno and onion.
- In a small sauce pan bring ACV, water, mustard and sweetener to a boil.
- Pour hot liquid over eggs leaving ¼" head space. Place lid on jar and refrigerate for 1-2 days before serving.
Serving size: 1 egg Calories: 78 Fat: 5g Carbohydrates: 1g Sodium: 117mg Protein: 6g Cholesterol: 212mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/jalapeno-mustard-eggs/
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