Garlic-Curry Pickled Eggs Recipe

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Ingredients:

Serving

Directions:

Place eggs in a clean glass container with the Bermuda onion.
In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
Bring to a boil, then let sit for about 15 minutes.
Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
Stir or slosh around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	300.09 Kcal (1256 kJ)
Calories from fat	153.72 Kcal
		% Daily Value*
Total Fat	17.08g	26%
Cholesterol	559.5mg	187%
Sodium	192.2mg	8%
Potassium	282.37mg	6%
Total Carbs	14.05g	5%
Sugars	9.08g	36%
Dietary Fiber	1.35g	5%
Protein	20.5g	41%
Vitamin C	4.2mg	7%
Iron	2.7mg	15%
Calcium	118.5mg	12%

Amount Per 100 g
Calories	98.58 Kcal (413 kJ)
Calories from fat	50.5 Kcal
		% Daily Value*
Total Fat	5.61g	26%
Cholesterol	183.8mg	187%
Sodium	63.14mg	8%
Potassium	92.76mg	6%
Total Carbs	4.61g	5%
Sugars	2.98g	36%
Dietary Fiber	0.44g	5%
Protein	6.74g	41%
Vitamin C	1.4mg	7%
Iron	0.9mg	15%
Calcium	38.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.2

Points
8

PointsPlus

Good Points

saturated fat free,
low sodium

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