These Cajun pickled eggs are wickedly delicious with their tangy, spicy and salty flavors, making them a great appetizer or a sandwich stuffing.
If you love spicy food, you’re going to enjoy this marriage between some good old Cajun seasoning, brine and hard boiled eggs.
I recently picked up a little bottle of Cajun seasoning on my weekend grocery run, and used it to make Cajun butter to spread over my breakfast toast.
To say that I became obsessed with its flavor would be an understatement.
So of course, I had to put that genius seasoning to some good use again, for a different recipe. And that’s when I thought of these pickled eggs, but with a Cajun twist.
What's So Great About the Recipe?
My favorite part about these pickled eggs has to be their flavor profile.
They’re total flavor bombs, and actually a great healthy snack or addition to your meals.
Plus, the recipe is adaptable too. You can adjust the ingredients to your own liking, and you’ll end up with something that’s delicious and tastes just the way you want.
Ingredients For the Cajun Pickled Eggs Recipe
You’ll need just 5 ingredients to make these Cajun pickled eggs.
Hard boiled eggs: I used regular chicken eggs for this recipe, but you could totally try this with quail eggs too!
Cajun spice mix: The Cajun seasoning mix lends the pickled eggs a delicious, spicy flavor. You can make it yourself at home, or use a store bought version like I did.
Vinegar: Vinegar works as the base for the pickling liquid. I used white vinegar, but you could use apple cider vinegar too, especially if you want a bit of that fruity flavor.
Jalapenos: I love fiery and spicy food, which is why I also added some sliced jalapenos into the mix. You can skip these if your spice tolerance is low. Sea salt: Sea salt just adds an extra depth of flavor to the eggs.
See recipe card for quantities.
How to Make Cajun Pickled Eggs
In a saucepan, cook the vinegar and jalapeno slices on high heat and bring to a boil. Remove from heat and let cool.
Start packing the eggs in a large jar, sprinkling some Cajun seasoning over them as you go.
While the brine is still hot, pour over the eggs and cool to room temperature.
Once the eggs are cooled, close the jar with a lid and refrigerate the eggs for 2-3 weeks.
Substitutions & Variations
- In addition to the jalapenos, you can also add some spices like whole cloves and bay leaves into the pickling liquid.
- Fresh garlic cloves can also be a wonderful addition to the pickled eggs.
- If you want them to be slightly sweet, you can add some sugar into the brine too.
Remember to use a large glass to layer the eggs in. I would recommend using a pint jar.
How to Store Cajun Pickled Eggs
I like to store the pickled eggs in a glass jar, and let them refrigerate for at least 24 hours to allow the eggs to soak up all that delicious flavor.
I usually make a batch that lasts me for 1 week, but you can make a bigger batch and refrigerate them for at least 2-3 weeks as well.
Tips & Tricks to Nail the Recipe
- To make these pickled eggs even more spicy, you can add some crushed red pepper or sliced hot peppers of your choice into the mix.
- If you don’t have Cajun spice mix, you can just add a tablespoon of your favorite hot sauce into the pickling liquid.
- In fact, you can use pretty much any spicy seasoning mix of your choice- Chipotle seasoning is a good option too.
- You will also want to make sure you pour the liquid over the eggs and fill the jar with enough liquid to completely cover the eggs.
- Remember to place the jars with eggs in the refrigerator at all times, and once you’ve removed as many as you want, get them back in there again.
Also Read: Chinese Steamed Eggs
How to Serve the Pickled Eggs
These Cajun pickled eggs can be a delicious spicy snack for whenever you’re hit by a spice craving.
I also like to slice them up and use them on my breakfast toast or as a filling in my homemade sandwiches.
These spicy pickled eggs can also be cut into pretty shapes and served as an appetizer for your house party. They taste amazing when cut into smaller pieces and added into salad or grain bowls too. I love using them for my chickpea egg salad too!
If you don’t have enough brine to cover the eggs entirely, mix 1 cup of vinegar with 1 ⁄ 4 quart of fresh water and some salt, let it simmer in a sauce pan, cool and use it to top up the eggs in the jar.
Looking for other recipes like this? Try these:
Cajun Pickled Eggs
- 6 eggs hard boiled
- 1 tablespoon Cajun seasoning
- 1 jalapeno
- 1 cup vinegar
- 1 tablespoon sea salt
- In a saucepan, cook the vinegar and jalapeno slices on high heat and bring to a boil. Remove from heat and let cool.
- Start packing the eggs in a large jar, sprinkling some Cajun seasoning over them as you go.
- While the brine is still hot, pour over the eggs and cool to room temperature.
- Once the eggs are cooled, close the jar with a lid and refrigerate the eggs for 2-3 weeks.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove