Ready to give your taste buds a wake-up call? These Zesty Spicy Pickled Eggs are not your grandma’s pickled eggs—unless your grandma had a flair for bold flavors and a little kick of heat! Perfect as a protein-packed snack, a unique party appetizer, or a spicy twist on a classic bar favorite, these eggs are tangy, fiery, and totally addictive. Infused with vinegar, garlic, peppers, and a blend of bold spices, each bite packs a punch that pickle lovers and heat seekers alike will crave. They’re easy to make, fun to share, and even better the longer they sit—if you can wait that long!
Ingredients:
12 large eggs
2 cups white vinegar
1 cup water
1 tablespoon salt
1 tablespoon sugar
2 teaspoons black peppercorns
1 teaspoon mustard seeds
1 teaspoon crushed red pepper flakes (adjust for spice level)
2-3 garlic cloves, smashed
2-3 fresh or dried chili peppers (such as jalapeño, serrano, or cayenne)
½ teaspoon turmeric (for color, optional)
½ teaspoon smoked paprika (for depth of flavor)
1 small onion, thinly sliced
1 bay leaf
Directions:
Boil the Eggs:
Place the eggs in a large saucepan and cover them with water. Bring to a boil, then remove from heat and let sit, covered, for 10 minutes. Drain and transfer the eggs to an ice bath to cool completely before peeling.
Prepare the Pickling Brine:
In a medium saucepan, combine the vinegar, water, salt, sugar, black peppercorns, mustard seeds, red pepper flakes, garlic, chili peppers, turmeric, smoked paprika, onion slices, and bay leaf. Bring to a simmer over medium heat and stir until the salt and sugar dissolve. Remove from heat and let the brine cool slightly.
Pack the Eggs:
Peel the cooled eggs and place them in a clean, heatproof jar (such as a quart-sized mason jar).
Pour the Brine:
Pour the warm brine over the eggs, making sure they are fully submerged. If needed, add a little more vinegar or water to cover them completely.
Seal and Refrigerate:
Close the jar with a lid and let it cool to room temperature. Then, refrigerate for at least 3 days to allow the flavors to develop. For the best taste, let them sit for 1 week before eating!
Enjoy!
Serve these zesty, spicy pickled eggs as a snack, on a charcuterie board, or sliced on top of salads and sandwiches!
