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Try A Spicy Pickled Eggs Recipe For Kicks

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.
3.03 from 44 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
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.
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 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

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Published On: 2/6/2018 Last Modified: 5/19/2021

  • 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.”


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