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Have tons of extra eggs laying around? Are you backyard chickens producing like gangbusters? Or maybe you need to bring something unique to a party – Sriracha pickled eggs are one of my favorite ways to preserve and serve eggs.
WARNING: The first few days they are very mild – you can barely taste the Sriracha, but as time goes on they get spicier!
This recipe is simple, quick, and easy. It’s definitely one of those recipes you can easily sneak in while the baby’s asleep, or watching a show, or simply entertaining themselves. In this stage in my life, where the baby is now a toddler and VERY interested in everything mama’s doing, I can’t ever expect to get more than a 20 minute break at a time. Luckily, this recipe takes just about 20 minutes.
How to Hard Boil Eggs
To start this recipe, you simply have to hard boil 12 eggs. I’ve heard of a number of different methods, but the one I like the most is the one my husband taught me. Put your eggs into your pot and cover with water.
Put it on the stove-top and turn the heat on. Once the water reaches a roiling boil, start a timer for 10 minutes. Once the timer goes off, drain the hot water, or remove the eggs from pot with a slotted spoon.
How to Peel Hard-Boiled Eggs
Home-grown eggs are notorious for being hard to peel. I’ve read a lot of advice, (such as adding baking soda to the boiling water), but the method that I use works for me. Gently crack the eggs against the counter and let them rest in a bowl of cool water. The crack lets the cool water get between the egg white and the shell.
Realistically, peeling eggs is just difficult. Enter into your egg-peeling adventure like a meditation practice, and it’s a little more bearable.
How to Make Sriracha Pickled Eggs
While your eggs are relaxing in their cold water bath, combine the vinegar, Sriracha sauce and bay leaves in a small pot on the stove. Simmer gently for a few minutes.
NOTE: Making your own apple-cider vinegar is SUPER easy, check out my post on how to do it here.
If you don’t have time to make your own, I highly recommend Bragg’s apple cider vinegar. It’s organic, unfiltered, and has contains the “mother”. A lot of apple cider vinegars and kombuchas and fermented goods that you buy from the store have been cooked, killing the beneficial pre- and probiotics. Bragg’s is raw, so you still get the fermented benefits!
Once your eggs are ready, put them into a wide-mouthed quart mason jar. You can squish them down a little to make them all fit, but 12 eggs usually fit nicely into a quart.
Pour the Sriracha apple cider vinegar sauce over the eggs, leaving about 1/2 inch headspace. Gently tap the jar on the counter or put a thin implement like a skewer or chopstick to release any air pockets. Top the eggs off with more sauce if needed.
Seal and keep in the fridge for up to 1 month. The sauce may separate, so overturn the jar gently a few times to mix the sauce together again before serving. They can be served by themselves, cut open and drizzled with a little of the sriracha sauce, sliced over a salad, etc. For me, they make a great, healthy snack when you’re craving something with a little zing!