AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Try A Spicy Pickled Eggs Recipe For Kicks

Share on:
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.
3.12 from 61 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 (946.4 ml) 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
Notes:
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.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

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 (946.4 ml) 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 per Serving

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: 11/27/2021

Share on:
  • 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.”

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner 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 MANY 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, 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

Click to comment or ask a question...

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


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

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.