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The Best Spicy Pickled Eggs Recipe

I must begin with a fair warning. These spicy pickled eggs can be addictive!

spicy pickled eggs

spicy pickled eggs

Pickled eggs: You either hate them or love them. Well, for the pickled egg lovers out there I have worked on a spicy recipe for some time, and I think it is now just about perfect! The result is not only the tastiest eggs I've ever had but also the nicest looking eggs, as well. The finished jars are practically decorations. So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!

I must begin with a fair warning. These can be addictive! I take no responsibility for the pickled egg-eating habits that may develop once you have tried these delicious eggs. You have been warned. Please eat responsibly!

Now, on to the top-secret recipe...

Step 1: Hard Boil Your Eggs

The first step is to hard boil 8 eggs.

The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove it from the heat for 15 minutes.

After 15 minutes pour out the hot water and replace it with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.

spicy pickled eggs

spicy pickled eggs

Step 2: Prepare Your Broth

Combine all of these ingredients in a saucepan:

  • 2 cups white vinegar
  • 1/2 cup water
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon pickling spice
  • 1 teaspoon red pepper flakes
  • 4-5 cloves
  • 1 cinnamon stick
  • 2-3 habanero peppers (orange color) cut into rings (discard stems). Include the seeds as well. Beware: the oils from the surface of these can really burn. I usually use the grocery bag they come in to hold them while slicing and cleaning. Wash your hands with soap and water after handling them.
  • 2-3 green jalapeno peppers, cut into slices
  • 1/2 red pepper, cut into strips
  • A few rings of a freshly cut white onion

Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir occasionally while simmering.

Pickled eggs with some salsa in the background

Pickled eggs with some salsa in the background

Step 3: Combine Eggs and Broth

We are almost done.

  1. Remove the broth from the heat and scoop some of the peppers/onions into a quart-sized mason jar.
  2. Add 3 eggs.
  3. Scoop some more of the peppers/onions/spices into the jar.
  4. Add 3 more eggs.
  5. Continue to add the peppers/onions/spices and eggs.
  6. When done, pour the remaining broth into the jar, using a funnel if you like, to within a quarter-inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.
  7. Hand tighten a lid and ring on the jar and let it cool.
  8. Place it in the refrigerator for 2-3 weeks. This is a long time to wait, but the benefits are worth it!! I make one jar nearly every week, so I have a regular supply.

Eat and enjoy!

Comments

Will Dangerfield on August 08, 2020:

To reduce the heat of the peppers but retain the taste, just cut the white lining and seeds out of the jalapenos... it contains all the capsaicin which produces the heat.

Mary Tognazzini on August 03, 2020:

CAN I USE A MILDER PEPPER, LIKE YELLOW WAX OR PEPPERONCINE? LOVE THE FLAVOR BUT NOT THE HEAT,

Mike on April 25, 2020:

Been making this for 4 or more years. Still the best and prettiest out there.

Dottie and Gage on December 29, 2019:

my grandma and i are going to try this recipe

Caychisholm@HOTMAIL.COM on December 13, 2019:

I made pickled eggs with beets ut not to spicey,how can i do your eggs but a little light on the peppers(hot)

Doug on August 11, 2019:

Good recipe,nice flavor,do add garlic and a tsp. of canning salt.Some of the comments are hilarious." Ate the last egg and peppers,gut hurt for a week" Maybe the peppers got to that ulcer,wasn't the egg. Young folks don't remember pickled pigs feet,dill pickles,pickled eggs sitting on every beer bar for months unrefrigerated. They are soaking in vineagar and salt brine ,they don't spoil at room temps or hotter.

ForrestR on June 14, 2019:

Hi. Please clarify, when you said "1/2 red pepper, cut into strips", did you mean bell peppers, chili peppers or a different one? Thank you.

Rich on April 11, 2019:

How about less BS and more recipes

Sandy P. on November 05, 2018:

Made this adding little Smokies sausages too. Delicious.

Mary Norton from Ontario, Canada on October 25, 2018:

Many of us in the family love to snack on pickled eggs so I will definitely try this recipe. I often just use the pickle juice for the eggs.

John Lamb on September 25, 2018:

I tried the pickled eggs. After two weeks they were great. On the third week I had one left, ate with the peppers and got the WORST pain in my gut until it passed. Never again.

Estategirl on September 19, 2018:

Theses are sooooo good. Make sure to add lots of veggies as they too are a real treat with the eggs.

Mar on September 12, 2018:

These sound like something my nephew would like; have to try them. Please note that these are refrigerator product only, not shelf stable! Best eaten with 4-6 weeks.

Colored spots on eggs (providing they haven't been left on a counter for weeks) are probably stains from the peppers and spices.

If you've left these out of the fridge, spots and stuff in jar are most like mold or other nasty things and jars should be tossed.

Cannot understand how 1/2 c. sugar in 2 c. vinegar can be too sweet! Sounds too tart to me!

Stude on March 06, 2018:

These are awesome!! I follow your recipe however I also add a few cloves of garlic each time. Very good addition! Also, first time I made them I mistaked the red pepper to mean red "bell" pepper and added that as opposed to what I now realize is probably meant to be chili peppers. I actually quite enjoy the bell pepper addition, however, and will likely continue with such variation thanks for sharing!

Kirk hanson on October 18, 2017:

I have used this recipe for a while. This time around I've noticed floating white stuff and general cloudiness in my jar. Any ideas what this is? This batch is about 2 months old

AdrienneKay on August 12, 2017:

Loved the way the ingredients in your recipe sounded. So I decided to come up with my own concoction. I followed your recipe closely except I added more garlic (I love garlic), and simmered it just slightly. I made only pint sized jars just in case I messed it up. (I have made homemade scallop potatoes before that had to be tossed). I added 1/2 c Sriracha Hot Sauce to it and then cooked them in a boiling canning bath to preserve them without refrigeration. So far all is well. I will get back you on how long they last. :-)

Core on July 10, 2017:

Do you put the cinnamon sticks in the jar with the eggs or throw them away?

Tony Mead from Yorkshire on May 11, 2017:

Hi, just updating one of my hubs and noticed this. I love pickled eggs, and your recipes certainly sound delicious as I love anything spicy.

Nice hub.

Athlyn Green from West Kootenays on April 14, 2017:

This certainly looks interesting. I have never been brave enough to try pickled eggs but after reading this article, may just have to rethink that one.

Now I'm off to ready your Reuben Sandwich hub!

BRYAN on March 22, 2017:

I just made.. But all the onions and peppers probably get soft in jar??

Sandra on December 21, 2016:

I have not yet prepared thsee eggs, but only reading your recipe I already know the are goooooooood!!!!!

Wade on December 18, 2016:

Made these and way to sweet, i even added lots more spicy and tabasco for the extra kick but had to dump half of the broth and add more vinegar. I would cut the sugar to 1/8 or cut it all together next time i try this.

Margie's Southern Kitchen from the USA on November 12, 2016:

My soon loved pickled eggs I have never made them! I lost in 2003 in auto accident! Wish I could make them for him!

Eric on November 06, 2016:

Have been making these for 2 years, awesome!

Mitch on September 18, 2016:

Ugh. Nasty. Not spicy at all and wayyy to sweet. The white onion completely took over and made it almost inedible. I have 36 eggs that I have to now throw out. Worst recipe I've found on pinterest by far.

Steve on June 21, 2016:

This is a great recipe I also added sliced mushrooms and squash to mine the bomb and cowhorn pepper thanks

Beth on June 21, 2016:

What is the shelf life for these?? My mother is raising quails and has eggs coming out of her ears.. She is trying to find a jalepeno pickled egg recipe with a long shelf life.. Any suggestions

Margie's Southern Kitchen from the USA on June 21, 2016:

Yummy, loved this hub, my son loved pickled eggs! I have never made them, but would love to give them a try! Thanks for sharing!

natalie yakel on June 09, 2016:

I made your recipe for the pickled eggs and totally loved them! Great flavor! I like the fact that you can have some peppers and onion on the side along with your egg. I made some for my friends too!I thought the regular Bar egg recipe was good, but this is better! Thank you!!! SOOO GOOD!

michelle on January 16, 2016:

I was so excited to try this recipe. They turned out good, would definitely make them again, but I think next time I would cut the sugar or leave it out all together, they were a little too sweet for me.

Steve on December 03, 2015:

I made these exactly as the recipe said and they were great.. a few days after opening them im seeing light and dark gray marks on the outside of the eggs.. are they still safe to eat? This was my first time pickling eggs so i wanted to make sure it was ok

Susan Deppner from Arkansas USA on September 20, 2015:

Your pickled egg recipe is quite spicier than mine and sounds delicious!

Susan V. on August 14, 2015:

Absolutely the very best spicy pickled eggs I have ever had in my entire life! The End! Thank you!!!

Thomas Byers from East Coast , United States on November 30, 2014:

I'm going to get the stuff to do this with Duck Eggs when I go to the store this evening. I have a huge amount of fresh duck eggs and this sounds wonderful. Can't wait to try them.

febriedethan from Indonesia on October 24, 2014:

Wow..I never made pickled eggs before. I should try this recipe :)

Phil on September 23, 2014:

I just put a batch of these babies together! CANNOT WAIT!!!

larry on August 30, 2014:

sure wish i could print this out

Andrea Albertson on August 11, 2014:

I tried this recipe, but I omitted the habeñero pepper &the red pepper. I did use 7 jalapeño's fresh from my garden. I also used a 1/2 gallon jar instead of the quart jar recommend. 18 eggs & all the broth fits in the jar. My husband hasn't tried them yet but I'm sure he will love them.

Joshua on January 25, 2014:

I just made my first batch. I halved the sugar because I really don't like sweet pickles. That jar looks tempting in the fridge. It's going to be hard to wait 2 weeks.

Maija on January 18, 2014:

I had to come tell you...

I used this recipe to make a gift for my son.

After a few weeks of 'aging' he called to tell me they were the best pickled eggs he has ever had!

Thank you!

I'll definitely be using your recipe again.

It'll now be my "go to" pickled egg recipe.

ashlee on December 03, 2013:

I made these for my husband and he said they tasted just like spicy pickles and the eggs were undercooked. I also used fresh farm eggs. Would store eggs make a difference? They stayed in the fridge for almost 3 weeks. :(

joe on November 05, 2013:

Just made three jars added full cloves of garlic first time jarring

Anette on September 29, 2013:

Great recipe! My hubby and I love these eggs. Much better than moms. sorry mom.

Micah on September 20, 2013:

Followed your recipe about a month ago, just cracked these open and tried one now. Amazing! Just a little bit of sweetness perfectly matches the heat, if anything I'll make them even spicier next time. This is a great recipe!

Anette on September 07, 2013:

Just finished putting up a jar and the brine is fab! I did use fresh peppers from the garden, so there will be some variation. This brine will be my go to for all of my pickling, cutting back of peppers a bit when necessary. Thank you so much for the recipe!

Amanda on August 11, 2013:

Amazing! I've never in my life thought would wake up craving pickled eggs as much as I have been since making them.I did however only make it a week before caving in. I told my boyfriend he is under no circumstance allowed to let meets the other jar until it hits the 3 week mark. Can't wait to eat the other jar.

Isber1982 on June 17, 2013:

Ok, you never mentioned how incredible the both smells as it's simmering!!! No way I can wait 2-3 weeks ;-)

Craig Gibson from Traverse City Michigan on April 21, 2013:

Anything pickled makes me salivate. I make a pickled egg using the vinegar left from making pickled beets, but I have to try your recipe. Thanks.

Jason Poquette (author) from Whitinsville, MA on February 02, 2013:

Thanks Charles! And I hope you enjoy them!

Charles on January 31, 2013:

Just read this entire comment thread. I love how you've kept up with the comments for so long, its a huge selling point for me. Going to the store as we speak to get all the ingredients!

Jason Poquette (author) from Whitinsville, MA on December 18, 2012:

Oh...I always use a fresh batch. :)

Shaun on December 17, 2012:

I have been staring at them in the fridge for a week... will power. Now can I reuse the liquid or do I start over fresh each batch.

Jason Poquette (author) from Whitinsville, MA on December 17, 2012:

I'm sure that would be fine too. Good idea.

billyboy on December 10, 2012:

why use all that refrigerator space up just use a big cooler and keep ice on it be sure to date the jars and rotate eat one put another in ,a cooler will hold about 10 to 12 qt jars///what you think??

John T on October 14, 2012:

I have been making these for a few years now. They are a huge hit with everyone. Thank you for the wonderful recipe!

Pioneer Lady 1st on August 16, 2012:

Thank you so much for your response!

Jason Poquette (author) from Whitinsville, MA on August 15, 2012:

PJ - Yep, I leave the stick in the jar. My eggs don't change color much in 3 weeks. After 6 or so weeks they sometimes start to darken - but they rarely last that long around here!

PJ on August 15, 2012:

Good morning! We love this recipe also. Thank you!

Question 1: Do you leave the cinnamon stick in the jar? I may have missed this instruction.

Question 2: Does the color of your eggs change?

Thanks again!

Jon D on July 27, 2012:

Wow, man, outstanding recipe. I didn't change a thing - did everything just as you said. Just sampled the first eggs after a long two week wait, and they were great! Saving the rest to eat next week, and starting a new batch (and a batch with cucumbers) this weekend.

gegie on July 09, 2012:

wow...i like your it...taste goods..

moonlake from America on May 18, 2012:

These look good. The guys here always like pickled eggs during hunting season. Years ago they use to keep pickled eggs behind the bar in a big jar in taverns around here. I would not think that is safe. I don't know if they still do. Voted.

Jason Poquette (author) from Whitinsville, MA on May 17, 2012:

Victoria,

Thanks for the comment! Well, these eggs certainly have their friends...and their enemies! LOL. But like green eggs and ham...you just never know! :)

Victoria Lynn from Arkansas, USA on May 16, 2012:

I love eggs, but pickled? I'm willing to check it out! Great job on the hub!

Cary on May 13, 2012:

I tripled the recipe and pickled them in a one gallon glass jar. After 3 weeks they were great, but I thought they were a little too sweet. After 4 weeks the sweetness went away, and they wre perfect. I just finished another batch to have them ready for my first big cookout in the middle of June. I added whole garlic to this batch. I thought that would add a lot to the flavor.

Jason Poquette (author) from Whitinsville, MA on April 29, 2012:

Dianna - My particular recipe is intended for relatively short term storage. I don't typically do the hot water bath, nor do I know if they will be affected by long term storage in that way. I do notice that the eggs sometimes get a bit discolored over time, and get a more "rubbery" texture if not eaten for several months.

Dianna-Ohio on April 29, 2012:

I have seen pickled eggs (purple) and also dark yellow in quart jars in the Amish stores. These have long term dates on them. What would be the difference in those compared to yours? I would like to can them for long term. Vinegar does preserve items. I have made a relish that had gr. & red peppers along with onions & hot peppers.Processed for 10 min.in hot bath. I keep it for years.

George on April 27, 2012:

I made a couple jars of these and everybody I have served them to have loved them. A great blend of spiciness and flavor. Thanks a ton for the recipe. I used some jalapenos I grew myself and went little on the heavy side with the habeneros and it gave it just a little extra kick!

Vespa Woolf from Peru, South America on April 21, 2012:

I happen to LOVE pickled eggs and am so happy to come across your recipe. I've saved it to my favorites to try soon. Thank you!

Jason Poquette (author) from Whitinsville, MA on April 16, 2012:

AJ,

I don't know about how Splenda would taste. But remember, you are not drinking the liquid. It just flavors the eggs a bit. I suspect you are actually eating very little sugar with this recipe.

A J on April 15, 2012:

How does the use of Splenda effect the recipe? I am on a low carb diet and am pretty sure that that amount of sugar would not be within my diet guidelines.

Emile (UK) on April 09, 2012:

I had a gallon of plum wine that went to vinegar and I needed a way of using it. I like pickled eggs but found this recipe. These beat the ordinary pickled eggs that you buy in the shops. It would be pretty easy to eat the whole lot in one go. My plum wine vinegar taints the eggs a bit brown but it doesn't effect the taste. I still have a lot of vinegar to use up... GOOD! Thanks for posting this.

Tim on April 08, 2012:

I tried your pickle egg recipe, and I loved it..............Thanks

Bubba on April 01, 2012:

Just started a quadruple batch. Added some carrots, fresh Ginger, and garlic to the brine. Will post how they taste in 2-3 weeks.

Thanks

Jason Poquette (author) from Whitinsville, MA on March 03, 2012:

I'm sure you can. I've never done it. You just have to look up the sugar conversion

George on March 03, 2012:

Great recipe! Could i use maple syrup or honey instead of white sugar?

Brandon Coats on February 07, 2012:

i just want to say thank you for sharing this recipe... these eggs ar the best thing since sliced bread... when i make pickled eggs i make these and i also make some beet pickled eggs that are also awesome (and i hate beets)here is the recipe for the beet pickled eggs...

http://allrecipes.com/recipe/pickled-eggs/

MIKE on January 30, 2012:

NEVER HAD A PICKLED EGG SO I MADE 1 TO TRY IT. I DO LIKE EGGS & HOT FOOD SO THIS MAY WORK. NOW I WAIT FOR 3 WEEKS.

Ryan on January 28, 2012:

These look fantastic. I am going to have to give these a shot. Though thinking some banana peppers are gonna have to go in somewhere=)

Jason Poquette (author) from Whitinsville, MA on January 23, 2012:

Jeff - You're welcome. I sometimes add veggies also. Great to add to salads.

Jeff on January 23, 2012:

Made a batch of your eggs back in July and popped the jar just a week ago, and they were absolutely delicious and good still! I also like to add cauliflower to the mix. Delicious recipe! Thank u so much for sharing

Eddie on January 15, 2012:

Dude I've been looking for a recipe like this in a long time, thanks for posting! This is really great :)

Hendrika from Pretoria, South Africa on January 08, 2012:

These pickled eggs sounds delicious. I have never made any, but this recipe sounds easy enough.

Nate on January 07, 2012:

In our recipe we throw in a couple cloves of garlic, they are nice pieces of candy when the batch is ready. We also use the largest (emptied and cleaned) Valasic pickle jars we can find to make the process easier.

Jason Poquette (author) from Whitinsville, MA on December 06, 2011:

Hi Jeanie,

I believe I picked up my last bottle at a WalMart. I use McCormick brand, but I think any general "picking spice" will work. I like one that looks like it has a good variety of spices in it.

Jeanie on December 06, 2011:

Hi Jason,

Where did you buy the pickling spice?

Is there another name for it?

Jeanie

Scottemo on November 26, 2011:

Made these 1 week ago. My wife LOVES this recipe, I beleive it is the best recipe for pickled eggs I have ever tried. Great recipe, thanks for sharing!

carolizer on November 22, 2011:

3 weeks ago while my hub was out of town, I made a jar of these for him. I had no mason jars so I put the 3 pickles he had left in a jar into a plastic container & just used the pickle jar. He was home for 4 days when he noticed the pickles were in a plastic tub & wanted to know why. I told him I needed the jar. He wanted to know why....so I told him... yesterday, he brought me home 15 dozen eggs and the necessary mason jars. He REALLY likes your recipe..Thanks for sharing it :) Now I have to go get cracking :D

Denise on November 06, 2011:

My girls have just started to lay consistently and I have an abundance of eggs! Pickling them is a great way to use them up. Thanks for the tangy recipe!

Mike Davies on November 05, 2011:

Just made 2 jars. Tripled your recipe. Will reply in 2 to 3 weeks, if I can hold off that long.

Cheers!

Mike

trimar7 from New York on October 29, 2011:

I love pickled eggs but my mom always made them with beets, vinegar and sugar - all to taste. They turn purple and are so pretty in a salad. They are great alone also though.

I am going to have to try your recipe. Thank you for sharing

Jason Poquette (author) from Whitinsville, MA on October 25, 2011:

Jeannie,

Glad you enjoyed them. Love the way you write!

Take care,

Jason

Jeannie on October 25, 2011:

I was tickled to find your pickled egg recipe! Some friends had been wanting pickled eggs and I'd never tried them but I love to cook. Reading your recipe, I rolled the list of ingredients around on my tongue, spit out the paper, and decided it was worth trying. So I suckered somebody else into going first. Tried my first egg today and I'm TOTALLY hooked! It's like eating the best deviled eggs EVER, except from a jar. Love them! Starting my own jars this evening. Thanks so much for sharing.

Donald Rowan on October 24, 2011:

I surprised myself using eggs from our flock of chickens, the formula is great, I found them not as bitting to the taste with a after taste of hotness. I've tried them on my family, mixed reviews, now going to try them on a group at the VFW. I sell them my eggs, so it should be interesting. The barmaid has her own formula.

Lee on October 03, 2011:

I make these w/o the sugar, cloves and cinn stix, but I use 1.5 the amount of habaneros. AWSOME!!!!!!!!!!!! Friends and co-workers agree that they are the best eggs EVER!!!!

Jason Poquette (author) from Whitinsville, MA on September 20, 2011:

bob,

Quart recipe multiplied by 4.

Good luck!

bob cole on September 20, 2011:

i want to make a gallon of this recipe what would i have to do, how much of this and that?

Kenny on August 27, 2011:

For those wanting more heat, substitute 1–2 ghost chilies for the habaneros. But be careful as these peppers are Very hot!

Jason Poquette (author) from Whitinsville, MA on August 25, 2011:

Hi Steve,

Glad they were a hit. You can just increase the amount of heat with more Habanero peppers. Best wishes!

Steve McKee on August 25, 2011:

This is a great recipe, I made up 4 doz eggs, and put them in a buddies bar. They were gone in about 3 weeks. Didn't get much heat out of them though. So will try a little something different this next batch.

Chef Nate on August 19, 2011:

Just wanted to tell you my variation on your recipe. I absolutely loved yours but I prefer beets in my pickled eggs. I omitted the red pepper rings and added more onions to make up the difference. I also used ground cinnamon instead of the stick (I didn't have nor want to buy sticks). Also added one can of beets (well drained and rinsed) and about one tablespoon extra of salt. The result was a beautiful rose color that only added to the already nice looking recipe you had created, but also helped add to the flavor. Thank you so much for the steps in the right direction. Have had lots of pickled eggs, but none quite like this.