Sriracha Pickled Eggs – A Recipe to Preserve Your Excess Eggs

Posted January 18, 2018 by Lauren Dibble in Recipes / 0 Comments

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

best pickled eggs recipe sriracha spicy


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.

best pickled eggs recipe sriracha

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.

best pickled eggs recipe sriracha spicy


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!

best pickled eggs sriracha sauce how to

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!

Print Recipe
Sriracha Pickled Eggs - A Recipe to Preserve Your Excess Eggs
Course Side
Prep Time 10 minutes
Cook Time 15 minutes
Course Side
Prep Time 10 minutes
Cook Time 15 minutes
  1. Hard boil 12 large eggs. Crack them gently and allow them to rest in cold water for about 5 minutes to loosen the shells.
  2. While your eggs are resting in cold water, combine Sriracha, apple cider vinegar and bay leaves in a pot. Let simmer while you peel your eggs.
  3. Pack the peeled eggs into a sterilized wide-mouth quart jar.
  4. Pour the hot Sriracha-vinegar sauce over the eggs to cover, leaving 1/2 inch headspace. Seal the jar and allow to cool. Store in the fridge up to 1 month.
Share this Recipe

Leave a Reply