Description
These Spicy Buffalo Sauce Pickled Eggs offer a bold flavor twist on classic pickled eggs, combining the tang of vinegar and heat of Buffalo sauce with sweet onions for a unique snack that wows your taste buds. Perfect for a protein-packed appetizer or snack, they are easy to prepare and improve in flavor after a day of marinating.
Ingredients
Scale
Eggs
- 7-10 Hard-boiled eggs
Pickling Brine
- 2 cups Frank’s Buffalo Sauce (or your favorite hot sauce)
- 1.5 cups White Vinegar
- 1 large Onion, sliced
- 3 Tbsp White Sugar
- 1 dash Food Coloring (optional, for coloring the eggs)
Instructions
- Hard-boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit in the hot water for about 12 minutes before transferring them to cold water to cool. Peel the eggs once cooled.
- Prepare the pickling brine: In a large pot, combine the sliced onions, Buffalo sauce, white vinegar, and white sugar. Heat the mixture over medium heat for 5-7 minutes until the onions soften and the flavors meld together.
- Layer the eggs and onions: In a clean sterilized jar, place a few hard-boiled eggs at the bottom. Use a slotted spoon to layer some of the softened onions on top of the eggs. Repeat layering until the jar is filled with eggs and onions.
- Add the sauce: Carefully pour the hot pickling brine with onions into the jar, filling it up to about 1/4 inch from the top. Ensure the eggs are fully submerged to absorb the flavors.
- Seal and refrigerate: Secure the lid on the jar and allow it to cool to room temperature. Refrigerate the jar for at least 24 hours to allow the eggs to pickle and develop their spicy flavor. They can be stored in the refrigerator for 3 to 4 months.
Notes
- Use fresh eggs for best results when pickling.
- The longer the eggs marinate, the spicier and more flavorful they become.
- Add a dash of food coloring if you want vibrant orange-red eggs typical of Buffalo sauce.
- Ensure the eggs are completely submerged in the brine to avoid spoilage.
- These pickled eggs make a great addition to salads, charcuterie boards, or as a spicy snack.
