RedHot Pickled Eggs
Recipe: #12457
April 28, 2014
Categories: Snacks, Eggs, Appetizers, Canning/Preserving, Game/Sports Day, Picnic, Potluck Gluten-Free, High Protein, Low Carbohydrate, Non-Dairy, Vegetarian, Spicy, more
"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 is 10 servings
Ingredients
Nutritional
- 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 by Step Method
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
Enjoy!
Tips
- 1 -1 liter jar and lid
2 Reviews
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