Description
Tangy and slightly spicy pickled eggs soaked in a flavorful vinegar brine with aromatic spices, perfect as a bold snack, appetizer, or salad topping.
Ingredients
- 10 large eggs
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves, peeled and smashed
- 1 small fresh chili pepper, thinly sliced (optional)
- 1 teaspoon smoked paprika
Instructions
- Place eggs in a pot, cover with cold water, and bring to a boil.
- Once boiling, cover, turn off heat, and let sit for 10 minutes.
- Transfer eggs to ice water and cool completely, then peel.
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, garlic, paprika, and chili (if using).
- Bring to a gentle boil, stirring until sugar dissolves.
- Remove from heat and cool to room temperature.
- Place peeled eggs in a clean jar and pour brine over them until fully submerged.
- Seal and refrigerate for at least 24 hours, up to 3 days for stronger flavor.
- Serve chilled or sliced as desired.
Notes
- Allow eggs to pickle longer for stronger flavor.
- Keep eggs fully submerged in brine for even pickling.
- Use apple cider vinegar for a slightly different taste.
- Adjust spice level by increasing or reducing chili.
- Store in refrigerator for up to 2 weeks.
- Always use clean utensils when handling.
- Do not reuse brine for safety reasons.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 140
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
