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
Cooking and Storage Tips:
Use gloves when handling jalapenos to avoid skin irritation.
Use a mason jar or any other airtight container to store the pickled eggs.
With this simplified jalapeno pickled egg recipe, eggs are suitable to store for up to three weeks in the refrigerator.