Description
These Spicy Pickled Eggs are a flavorful twist on traditional pickled eggs, featuring a zesty blend of spices and jalapeños for a kick of heat. Perfect for snacking or as a unique addition to salads and charcuterie boards.
Ingredients
Scale
Hard-Boiled Eggs:
- 12 large hard-boiled eggs, peeled
Pickling Brine:
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, smashed
- 2 dried bay leaves
- 1 small onion, thinly sliced
- 1–2 fresh jalapeños or serrano peppers, sliced
Instructions
- Prepare Eggs: Place the peeled hard-boiled eggs in a large glass jar or container with a tight-fitting lid.
- Make Brine: In a medium saucepan, combine vinegar, water, salt, sugar, peppercorns, mustard seeds, coriander seeds, red pepper flakes, garlic, bay leaves, and onion. Boil, then simmer for 5 minutes.
- Add Jalapeños: Remove from heat, add sliced jalapeños to the brine. Pour the hot brine over the eggs.
- Cool and Refrigerate: Allow the mixture to cool, then refrigerate for at least 3 days before serving. For best flavor, pickle for 1 week.
Notes
- For a milder version, reduce jalapeños and red pepper flakes.
- Add beet juice for color or smoked paprika for depth of flavor.
- Use gloves when handling hot peppers to avoid irritation.
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0.5g
- Sodium: 310mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
