Make old-fashioned homemade deli-style Spicy Pickled Eggs. Use up extra Easter eggs in this fun easy recipe, a healthy protein packed snack ready in 7 days!
Make some pickled eggs (a great way to use up Easter eggs), they are a wholesome protein snack! As a matter of fact, I will be making a batch very soon with a little turmeric and some yellow chiles, for a twist on this classic recipe.
Why Use Fresh Jalapenos In This Pickled Egg Recipe?
- they add the spicy kick you are looking for
- the color looks great in your pickled egg jar
- the slices jalapeno sliced are tasty, and can be used on tacos, these awesome Tater Tot “Totchos” nachos!
More Homemade Quick Pickle Recipes:
- If you like pickled things, try these Refrigerator Pickled Green Beans, they are perfect for a Bloody Mary garnish or a healthy snack.
- Pretty pink Pickled Red Onions are made in under and learn different ways to use them! (they are awesome on grilled burgers and tacos)
- Make some Jalapeno Garlic Dill Refridgerator Pickles, they are easy and no canning required!
- 12 boiled eggs (cage free/organic)
- 4 cups distilled white vinegar
- 4 cups water
- 1 tablespoon sea salt
- 1 tablespoon whole peppercorns
- 2 tablespoons pickling spice
- 1 teaspoon crushed red pepper
- 6 cloves, slightly crushed add extra if you wish!
- 5 jalapeños 1/4” slices
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Place 12 eggs in a large deep pan, cover the eggs with cold water. (TIP: Some people add a splash of vinegar or dash of baking soda to the water and say it helps them peel!) Bring to full boil, then turn off heat. Put a lid on your pot, and let rest for at least 20 minutes.
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Carefully remove the boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.
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Using a wooden toothpick, run it through the boiled eggs in a couple of directions (but don't leave it in the egg), this allows the pickling liquid to flavor your eggs!
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Place all 12 eggs (once pierced with the toothpick), and place in a large clear clean clamp jar.
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Next, slice the fresh jalapenos into 1/4" slices, set on top of boiled eggs in your jar.
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In a large saucepan, add the white vinegar, water, spices, and slightly smashed garlic cloves. Heat to just boiling, and then turn off heat.
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Keep these pickled eggs cold in the refrigerator, eat within a couple of weeks.
You will need a 2-quart jar (holds 8 cups).
You will have some extra pickling liquid left over.
Loved these! I was looking for a simple and flavorful pickled eggs recipe, and this one was perfect.
Absolutely love this recipe. I’m dropping a pickled egg into my bloody mary as I write this! Thanks for sharing!
That is awesome Sam! We love pickled eggs, but to put one in a bloody mary??? Wow what a great garnish idea! Did you see I have a recipe for Homemade Roasted Hatch Chile Bloody Mary Mix? Plus I show you how to make pickled green beans for the garnish! Keep on sipping and stay cool this summer, thanks for your comment!! Here is the link to the recipes…https://www.delicioustable.com/roasted-hatch-chile-spicy-bloody-mary-mix/
You don’t specify if the jalapeño pepper slices should be thrown in with the rest of the ingredients to boil or whether they should be added to the jar after everything has boiled. Please advise. Thanks!
Hello Mike!
The recipe instructions are…
In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces, and 5-8 jalapeno slices.
Divide the cucumbers between the jars, they should fit in tight.
Ladle lukewarm brine into jars and cover the cucumbers completely, fill within 1/2″ of jar rim.
So you will fill your jars with the garlic, dill, fresh cut jalapenos, and cucumbers, then ladle in the warm brine.
Hope that is clear, enjoy your pickles!
Thanks for the quick reply, but I am referring to the Spicy Pickled Eggs recipe. It calls for 5 jalapeños slices 1/4” thick. However, it does not specify whether they should be added to the other spices and garlic to be boiled, or whether they should just be added AFTER everything has boiled and just placed in the jar with the hard boiled eggs. Thanks again.
Mike! So sorry, my sincere apologies…just slice and place them in the jar. They stay green and the heat comes off of them just fine as the hot brine cooks them so to speak, hope you enjoy your pickled eggs!
After the 7 days do i need to keep in fridge or can i leave out when done?
These must stay refrigerated to be safe, because they are not canned and sealed from bacteria. I have seen delis with them on the counter, but would not advise that as being a food safe practice. Enjoy your pickled eggs!
Shy has your brine brownish tinted but mine is clear? Are you leaving out secret ingredients?
Hey Sean, ahh nope! Did you add pickling spice and everything the same as the recipe? Not sure what happened…but hope they taste great and thanks for the rating.
Is there any way they can keep more than 2 weeks?
ann
Hi Ann, As long as they are kept refrigerated and covered in pickling solution they will be food safe. I would eat them within in 3 weeks max. Enjoy your pickled eggs!!!
instead of boiling, steam the eggs for exactly 12 min.
BE SURE TO USE A HOT PAD GLOVE
put 1 inch of water in a pot that a veggie steamer will fit in the same as you would to steam veggies.
place the eggs in the steamer & when the water starts to boil, place the steamer in the pot & cover.
set the timer for 12 mins.
while they are steaming, fill a bowl with COLD water & ICE, be sure it is big enough to hold the eggs, water & ice.
when the timer goes off in 12 mins, IMMEDIATELY immerse the steamer with the eggs in the ice water & let cool for about 15 mins.
add ice if needed.
the eggs shells will peel off the eggs without sticking & tearing them.
TED! You are a genius, never heard of this way to boil eggs before! I am so going to make eggs this way next time, would you mind if I update my tips section in the recipe and give you BIG thank you?
I wish I could take credit for it, but I read somewhere else.
Just passing it on.
BTW, it works.
Feel free to update it.
I was excited to put my 2 quart clamp-lid jar to use but when I peeled my eggs and placed them in the jar they only filled the jar a quarter full. I placed my eggs in my 1 quart clamp-lid jar and they fit perfectly. I originally cut the recipe for the brine down to one third and this amount filled my jar.
will there be a lot of brine left over?
Hi Rodney, If you use a 2-quart jar as the recipe states, it will all fit just fine! Can you do me a favor and re-rate the recipe if you make it? It is a great recipe, people love it!