Spicy Pickled Eggs Recipe

Try A Spicy Pickled Eggs Recipe For Kicks

By:

Dave Joachim

spicy pickled eggs

Our Pitmaster Club members post recipes in The Pit and occasionally we ask for permission to share the best recipes with the public. Here is one by lonnie mac (Lonnie McAllister). That’s him, below.

Pickled eggs are typically hard boiled eggs that have been de-shelled and then submerged in a vinegar-based brine. The brine can be salty, sour, sweet or spicy, depending on your preference. The eggs sit in the brine anywhere from a couple days to several months and will take on the flavor of the brine as they sit. Pickled eggs have long been associated with pubs and bars, where they can often be found in jars on the counter and offered as a free snack for drinking customers but they are also a great BBQ side dish. This recipe gives the pickled eggs a touch of spice along with a good strong punch of tartness from the vinegar.

Lonnie Mac

Spicy Pickled Eggs Recipe


spicy pickled eggs
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.97 from 33 votes
Bring your favorite pub home with this recipe for pickled eggs. Customize it to bring back your best memories.

Course: Appetizer, Side Dish, Snack
Cuisine: American
Author: Lonnie McAllister

Makes:

Servings: 12 pickled eggs

Takes:

Prep Time: 2 hours
Cook Time: 10 minutes
Pickling Time: 7 days

Equipment

  • 1 quart mason jar or other lidded container

Ingredients

  • 1 dozen hardcooked eggs
  • 2 ¼ cups apple cider vinegar
  • ¾ cup red wine vinegar
  • 1 tablespoon Morton coarse kosher salt
  • 1 tablespoon sriracha hot sauce (or 1 teaspoon chili flakes)
  • 1 to 2 tablespoons brown sugar (more if you like it sweeter)
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 4 cloves garlic, peeled and halved
About the eggs. Use your favorite method to prepare the hardcooked eggs. You can even buy pre-peeled hardcooked eggs at many markets. I like to make them and usually start the eggs in room temperature water, bring the water to a boil, and as soon as the water boils, shut off the heat and let the eggs rest for 10 minutes in the water. Then, just drain the eggs, shock them in an ice water bath to stop the cooking. This method results in fairly consistent hardcooked eggs with firm yolks.
About the spices. I suggest starting with the spices in this recipe as a good base line. You can also make adjustments to levels of sweet and heat by adjusting the sugar and sriracha (or chili flakes) up or down.

Method

  • Prep. Once your hardcooked eggs are cool enough to handle, peel them and give them a good rinse to remove any small pieces of shell.
  • Make the brine. Heat all of the remaining ingredients in a saucepan just until the mixture boils. Cool this mixture in an ice bath or the fridge before adding it to your eggs to prevent the hot liquid from overcooking the eggs.
  • Place as many eggs as you can fit into a clean 1 quart or larger container such as a mason jar.
  • Pour the cooled brine over the eggs, making sure the eggs are completely submerged. Seal the lid of your container, and refrigerate for at least a week before serving.
  • Serve. These pickled eggs will last several months in the fridge, but be warned: the longer they marinate the more intense the flavor will become until the eggs have absorbed as much brine as they can physically soak up.

Nutrition

Calories: 79kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 123mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Related articles

Published On: 2/6/2018 Last Modified: 4/16/2021

  • Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special

Finally, A Great Portable Pellet Smoker


Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Bring The Heat With Broil King Signet’s Dual Tube Burners


The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review