Cajun Pickled Eggs
These easy Cajun pickled eggs are slightly sweet, a touch spicy and tangy- perfect when you're looking for a nice and flavorful snack.
Ingredients
- 6 eggs hard boiled
- 1 tablespoon Cajun seasoning
- 1 jalapeno
- 1 cup vinegar
- 1 tablespoon sea salt
Instructions
- 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.
Notes
Remember to use a large glass to layer the eggs in. I would recommend using a pint jar.
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.
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 saucepan, cool and use it to top up the eggs in the jar.
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.
Nutrition
Calories: 112kcalCarbohydrates: 2gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 246mgSodium: 1903mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 1282IUVitamin C: 0.4mgCalcium: 47mgIron: 2mg
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