Smoky Paprika and Chipotle Eggs

Flavor Profile: Smoky, mildly spicy, with a rich, earthy depth.

Ingredients:

• 10–12 large hard-boiled eggs, peeled
• 1 ½ cups apple cider vinegar
• 1 ½ cups water
• 2 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chipotle powder (or 1 canned chipotle in adobo, chopped)
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 small red onion, thinly sliced
• 2 cloves garlic, smashed

Instructions:

1. Make the brine: In a saucepan, combine vinegar, water, salt, brown sugar, smoked paprika, and chipotle powder. Heat over medium, stirring until dissolved (5 minutes). Remove from heat and cool slightly (10 minutes).
2. Pack the jar: In a clean, sterilized quart-sized mason jar, layer garlic, peppercorns, cumin seeds, and onion. Gently add eggs, packing snugly.
3. Add brine: Pour the warm brine (about 3 cups) over the eggs, ensuring they’re submerged. Leave ½ inch headspace. Use a weight or parchment paper if eggs float.
4. Seal and store: Wipe the rim, seal, and cool to room temperature. Refrigerate for 3–7 days (3 for mild, 7 for bold flavor). Consume within 1 month.
5. Serve: Perfect for tacos, salads, or as a bold snack.

Notes: For less heat, reduce chipotle powder to ½ tsp. The brine may stain slightly due to paprika; shake gently every 2 days for even flavor.