RedHot Pickled Eggs

Prep Time
Cook Time
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"These spicy pickled eggs are addicting. I came up with this recipe after I tried a spicy pickled egg at a local pub and wanted to make some at home. The server didn't want to give me the recipe but he did tell me the main ingredient was Frank's RedHot sauce. I usually serve these up with a tray of kielbasa and cheese. For those who don't have access to Frank's RedHot Sauce, I do have a copycat recipe for it #recipe13676 . If gluten intolerant make sure you are using gluten free soy sauce."

Original recipe yields 10 servings


  • Serving Size: 1 (98.1 g)
  • Calories 88.1
  • Total Fat - 5.5 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 208.3 mg
  • Sodium - 337.1 mg
  • Total Carbohydrate - 1.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.7 g
  • Protein - 7.5 g
  • Calcium - 37.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0 mg

Step 1

Whisk together the Frank’s RedHot sauce, vegetable cocktail, vinegar and soy sauce; set aside.

Step 2

Place the peppercorns, mustard seed, oregano, bay leaf and garlic in a 1 litre jar then add the boiled eggs.

Step 3

Pour the sauce mixture over the eggs making sure they are completely covered.

Step 4

Add the lid and refrigerated for at least 1 week to allow the flavours to meld and permeate the eggs; keep refrigerated.

Step 5


Tips & Variations

  • 1 -1 liter jar and lid