Hot Sauce Pickled Eggs
Spicy, tangy, and deeply flavored, these hot sauce pickled eggs are made with a bold vinegar brine and ready to eat in as little as 24 hours.
Servings: 12 eggs
Calories: 80kcal
Equipment
- Large glass jar or mason jar with lid
- Medium saucepan
- Measuring cups and spoons
- kitchen scale
- Cutting board and knife
- Tongs or slotted spoon
Ingredients
INGREDIENTS
- 12 hard boiled eggs peeled
- 240 grams white vinegar 1 cup
- 120 grams water 1/2 cup
- 50 grams granulated sugar 1/4 cup
- 12 grams salt 2 teaspoons
- 90 grams hot sauce such as Frank’s RedHot Tabasco, or Sriracha (6 tablespoons)
- 2 cloves garlic thinly sliced
- 1 jalapeño or serrano pepper sliced (optional)
- 3 grams black peppercorns 1 teaspoon
- 1 gram red pepper flakes 1/2 teaspoon
- 1 small onion sliced into rings
- 9 grams mustard seeds optional (1 tablespoon)
- 1 gram celery seed optional (1/2 teaspoon)
Instructions
Hard boil your eggs using your preferred method.
- For the Instant Pot, add 1 cup of water, place eggs on the trivet, seal the lid, set the valve to sealing, and cook on high pressure for 7 minutes. Quick release immediately and transfer to an ice bath for 10 minutes.
- For the stovetop steam method, bring an inch of water to a boil in a pot, set a steamer basket or colander inside so the eggs sit above the water, arrange eggs in a single layer, cover tightly, and steam for 12 to 14 minutes. Transfer immediately to an ice bath for at least 10 minutes.
Make the Hot Sauce Brine
- Once the eggs are fully cooled, peel them and set aside. Make sure they are completely cool before going into the jar, as warm eggs will cloud the brine.
- Place the peeled hard boiled eggs into a clean glass jar large enough to hold all of them.
- Add the sliced garlic, jalapeño if using, and onion rings into the jar, tucking them in between and around the eggs so the aromatics are evenly distributed throughout.
- In a medium saucepan, combine the white vinegar, water, sugar, salt, hot sauce, black peppercorns, red pepper flakes, mustard seeds if using, and celery seed if using.
- Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt have fully dissolved, about 3 to 5 minutes.
- Remove the saucepan from the heat and allow the brine to cool for 15 minutes. You want it warm but not at a rolling boil when it hits the eggs, as boiling hot liquid can toughen the whites.
- Carefully pour the warm brine over the eggs in the jar, making sure all eggs are fully submerged. If any egg is peeking above the brine, press it down gently or place a small ramekin on top to keep everything under the liquid.
- Seal the jar with a lid and transfer to the refrigerator. Allow the eggs to pickle for at least 24 hours before eating. For the best flavor, wait 2 to 3 days. The heat and tang deepen significantly with time.
- Eggs will keep refrigerated in a sealed jar for up to 2 weeks.
Notes
Tips for the Best Pickled Eggs:
Use medium eggs when possible. They are smaller than large or jumbo eggs and absorb the brine all the way through much faster, meaning better flavor in less time.
Pierce each egg a few times with a toothpick or skewer before placing it in the jar. This helps the brine penetrate deeper into the egg, especially useful if you want them ready in under 48 hours.
Make sure your eggs are completely cooled and peeled before going into the jar. Warm eggs will cloud the brine and affect the final flavor.
Let the brine cool for at least 5 minutes before pouring. Boiling hot liquid poured directly over the eggs can toughen the whites.
Label your jar with the date so you always know exactly how old they are.
How to Hard Boil Eggs:
Instant Pot method (recommended): Add 1 cup of water to your Instant Pot and place eggs on the trivet or steamer rack. Seal the lid and set the valve to sealing. Cook on high pressure for 7 minutes for hard boiled, 5 minutes for medium, or 3 minutes for soft. Quick release immediately and transfer to an ice bath for 10 minutes before peeling.
Stovetop steam method: Add about an inch of water to a pot and bring to a boil over medium high heat. Place a steamer basket, fine mesh sieve, or stainless steel colander into the pot so the eggs sit above the water, not in it. Arrange eggs in a single layer, cover tightly with a lid, and start your timer. Steam for 12 to 14 minutes for hard boiled, 9 to 11 minutes for medium, or 6 minutes for soft boiled. Transfer immediately to an ice bath for at least 10 minutes. This method works with even the freshest eggs and produces shells that peel off cleanly every time.
Storage:
Store in a sealed glass jar in the refrigerator for up to 2 weeks. These are refrigerator pickled eggs and are not shelf stable. Do not store at room temperature.
