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top down of many jalapeno picked eggs in a green bowl. Some slices of jalapenos dispersed throughout.

Jalapeno Pickled Eggs

Sarah Harper MS, RD, LDN
This pickled egg recipe is super easy and has a kick! Jalapeno Picked Eggs are the perfect ramen topped, salad addition, or simple and high protein snack!
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Prep Time 5 minutes
Refrigerator time 3 days
Total Time 3 days 5 minutes
Course Main Course, Salad, Side Dish, Snack
Cuisine American
Servings 12 eggs
Calories 90 kcal

Equipment

  • 1 32oz container or mason jar with lid
  • 1 3 cup liquid measuring cup
  • 1 chefs knife and cutting board

Ingredients
  

  • 12 medium to large hard cooked eggs, peeled
  • 3 cups white distilled vinegar
  • 1 cup water
  • 2 jalapenos

Instructions
 

Brine

  • Combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). If adding honey or sugar, you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a simmer on the stovetop or microwave. However, heating the brine is not required and I recommend bringing the brine to room temp before adding it to your cooked eggs.

Pickle the Eggs

  • In a 32oz mason sterile jar or container with a lid place 10 to 12 hard cook eggs. Then add sliced jalapenos. Lastly, pour in the brine. You will likely have some leftover liquid you can use for a small batch of something pickled (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.

Nutrition

Calories: 90kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 187mgSodium: 64mgPotassium: 70mgFiber: 0.1gSugar: 1gVitamin A: 285IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Keyword eggs, jalapeno, pickled
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