Have you ever made Jalapeño Pickled Eggs before? If not, it's time to try this super easy, no-canning-required recipe! All you need to do is boil the eggs, prepare the brine, add the ingredients, refrigerate, and ENJOY!
I take inspiration from classic recipes with rich flavors for my everyday cooking. There's always something special about recreating traditional dishes(try our popular spicy pickled carrots) with easy and simple steps.
Today, I'm happy to introduce delicious jalapeño pickled eggs with authentic flavors(like this pickled jalapenos) in the comfort of our homes.
If you love the flavors of jalapeno and pickles, you will adore this spicy jalapeno pickled egg recipe.
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Why You'll Love This Recipe
⭐️No canning is involved!
⭐️Adoptable and customizable recipe!
⭐️Enjoy with family or at a party!
Ingredients
- Hard-boiled eggs: Use homemade hard-boiled eggs and avoid store-bought processed eggs for the best results.
- Jalapeno: I've used fresh jalapenos; they are the best at bringing flavors and a kick. See the section below for instructions on how to adjust the heat.
- Coriander seeds: Adds Citrusy, warm flavors. You can substitute half a teaspoon of cumin seeds for this recipe(be mindful that they provide an intense flavor).
- Bay leaves: Add a pleasant herbal note that compliments the jalapeno flavors.
- Vinegar: Use distilled white vinegar.
- Sugar: I've used regular granulated sugar; however, you can skip it.
How To Use?
- I enjoy this jalapeno pickled egg as a spicy snack straight from the jar.
- Make deviled eggs like these Cajun deviled eggs.
- Add to your salad, sandwiches, or wraps for extra protein.
- Enjoy with your friends as a part of charcuterie boards.
How To Make Jalapeno Pickled Eggs?
- Cook eggs in boiling water with half a teaspoon of baking soda for 12 minutes. Peel and set aside.
- Boil water, vinegar, salt, and sugar in a saucepan until the sugar dissolves. Let the mixture cool.
- Place half the jalapeño slices in a mason jar, add the eggs, then top with the remaining jalapeños, coriander seeds, and bay leaves. Add Brine and Refrigerate
- Pour the cooled brine into the jar, filling it to 95%. Close the lid(transfer to the refrigerator immediately), refrigerate for three days, and ENJOY!
♨️How To Adjust The Heat?
This pickled egg recipe has noticeable heat due to the jalapeño peppers.
You can control the spiciness by cutting down the jalapeños as suggested in the recipe, and removing the seeds and white membrane inside(which holds most of the heat, known as capsaicin).
Doing so will give you flavorful jalapeño pickled eggs with less heat.
Storage Ideas
These jalapeno-pickled eggs are best to store in the refrigerator for up to four weeks.
Ideally, pickled eggs should be soft and tender. If they turn hard and rubbery, they have lost their freshness and may not be suitable for eating.
I do not recommend freezing them, as the texture may become stiff and chewy once frozen and thawed.
FAQ
Always use fresh, large eggs, preferably organic.
Peeling can be tricky, but here's a tip: add half a teaspoon of baking soda to the boiling water to make the eggs easier to peel. I've tried this a few times, and it works, but it's not guaranteed though.
No, avoid poking the eggs during pickling process, as it may release toxins. Our recipe infuses the eggs properly with jalapeno flavors efficiently, so there's no need for poking.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Pickled Eggs
Ingredients
- 12 Eggs
- 2 Jalapenos sliced
- 2 tablespoon Coriander seeds
- 2 Bay leaves
- 2 cups Vinegar
- 2 cups Water
- 1 tablespoon Salt
- 1 tablespoon Sugar
Instructions
Hard boil the eggs
- Cook the eggs on medium to high heat for about 12 minutes for well-cooked eggs. Adding half a teaspoon of baking soda while boiling can aid in easy peeling.
- Once done, peel and set the eggs aside.
Prepare the brine
- In a saucepan, combine water, vinegar, salt, and sugar.
- Bring this mixture to a boil and cook until the sugar completely dissolves.
- Set it aside to cool down to room temperature.
Arrange the eggs and jalapenos
- In a mason jar, place half of the jalapeno slices at the bottom.
- Stack the hard-boiled eggs on top until they fill about 80% of the jar's capacity.
- Add the remaining jalapeno slices, coriander seeds, and bay leaves.
- Pour in the cooled brine until the jar is about 95% full.
- Close the lid, and place it in the refrigerator for at least 3 days to let the flavors infuse.
- Enjoy as a delightful snack or toss it to your salad.
Notes
- Adjust heat by removing jalapeño seeds and membranes for milder spice.
- Enjoy pickled eggs as a snack, in salads, sandwiches, or on charcuterie boards.
- Store in the refrigerator for up to four weeks; avoid freezing to maintain texture.
Bert Schultz says
Hi! I just made a batch of pickled eggs with Caroline Reaper pepper. I pretty much worked out the recipe myself. I tried them on a few people yesterday but everyone was polite at best. I have been experimenting with pickled eggs for a while. Then this popped up on the desktop. I am not sure how they know. But I will try this recipe soon.
Sujatha Muralidhar says
Carolina reaper pickled eggs-sounds interesting and shows your love towards the hot peppers. We are eager to try with this hot version as well.
Michelle says
I had to give this recipe a try since seeing it and the flavour was amazing! Will make it it again!
Jessica Formicola says
I love pickled eggs, so I tried this jalapeño version and it was amazing! The perfect amount of spice and so delicious!
Kathleen says
Loving the kick the jalapenos give these eggs. Can't wait to add these to my salad.
Deb says
I was looking for an easy pickled jalapeños eggs as I love them and they are expensive to buy. I came across your recipe and made it right away. Unfortunately, coriander seeds are nowhere to be found, so I had to used ground. If nothing else, they will be even more favorable than with using seeds. I also had to use canned jalapeños because it's what I had on hand so I just added some juice too. I can't wait to try them. Thank you for an easy way to keep these on hand. I plan to actually can some in a few days.
Sujatha Muralidhar says
Hey Thank you Deb, choosing canned jalapeños and its juice sounds like a tasty twist. I can't wait to hear how they turned out. Happy Canning!
Gianne says
The tangy brine combined with the spicy kick from the jalapenos created a perfect balance of flavors. These eggs make for a fantastic snack or a zesty addition to salads and sandwiches!
Kerri Middleton says
These were so delicious, easy, and unique! Definitely making them again!