Jalapeno Pickled Eggs
Add a fiery twist to your snack game with these bold and flavorful Jalapeno Pickled Eggs! This easy-to-make recipe combines perfectly boiled eggs with a tangy vinegar brine infused with sliced jalapeños, garlic, mustard seeds, and a kick of red chili flakes. With just 20 minutes of prep time, these protein-packed bites are transformed into a zesty, spicy treat that only gets better with time. Ideal for serving as a unique appetizer, a spicy addition to salads, or a protein-rich snack, these pickled eggs are a must-try for fans of bold flavors. Make them ahead, refrigerate for a week to develop their enticing flavor, and enjoy their versatile, long-lasting goodness! Perfectly balanced with heat and acidity, Jalapeno Pickled Eggs are an irresistible twist on traditional pickled snacks.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 4 cups distilled white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 4 pieces garlic cloves
- 3 pieces jalapeno peppers
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dried red chili flakes
Instructions
Place the eggs in a large saucepan and cover with water by about 1 inch. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, remove from heat, cover the saucepan, and let the eggs sit for 12 minutes.
Transfer the eggs to a bowl of ice water to cool completely, then peel the eggs and set aside.
In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, black peppercorns, mustard seeds, and chili flakes. Slice the jalapeno peppers into rings and add them to the mixture.
Bring the pickling mixture to a boil over medium-high heat, then reduce to a simmer and cook for 2-3 minutes until the sugar and salt are dissolved.
Remove the pickling liquid from heat and let it cool slightly for 10 minutes.
In a large glass jar or multiple smaller jars, add the peeled hard-boiled eggs. Pour the pickling liquid over the eggs, ensuring all the eggs are fully submerged.
Seal the jar(s) with a lid and let it sit at room temperature until completely cooled.
Refrigerate the pickled eggs for at least 3 days to develop the flavors. For the best taste, wait for 1 week before serving.
Store the pickled eggs in the refrigerator for up to 1 month. Enjoy them as a snack, on salads, or as a spicy addition to your favorite dishes!
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 27.4 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 447 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
