Ingredients
- Hard-boiled Eggs: 12, peeled
- Pickled Jalapeños: 1 cup, sliced
- Pickled Jalapeño Brine: 1 cup
- Apple Cider Vinegar: 1/2 cup
- Brown Sugar: 1/2 cup, packed
- Garlic: 2 cloves, minced
- Paprika: 1 teaspoon
- Cayenne Pepper: 1/4 teaspoon (optional, for extra heat)
Instructions
- Step 1: In a medium saucepan, combine the pickled jalapeño brine, apple cider vinegar, brown sugar, minced garlic, paprika, and cayenne pepper (if using). Bring the mixture to a simmer over medium heat, stirring until the brown sugar is completely dissolved.
- Step 2: Reduce the heat to low and let the brine simmer for 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
- Step 3: In a clean glass jar or container with a lid, layer the hard-boiled eggs and sliced pickled jalapeños.
- Step 4: Pour the slightly cooled brine over the eggs and jalapeños, ensuring that the eggs are fully submerged. Add more brine or vinegar if needed.
- Step 5: Seal the jar or container tightly and refrigerate for at least 24 hours, or preferably 3-5 days, to allow the eggs to absorb the flavors. The longer they sit, the more flavorful they become.
Notes
- For best flavor, let the pickled eggs sit in the fridge for at least 3 days – patience is a virtue!
- These are best served cold straight from the refrigerator, offering a refreshing sweet and spicy kick.
- Don't toss the leftover brine when the eggs are gone; it's fantastic for marinating chicken or pork!
- If you prefer a milder flavor, remove the seeds from some of the jalapeños before pickling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American