Created by QueenBea on April 28, 2014
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!