Directions:
1. Boil the Eggs:
Place the eggs in a large saucepan and cover them with water. Bring to a boil, then remove from heat and let sit, covered, for 10 minutes. Drain and transfer the eggs to an ice bath to cool completely before peeling.
2. Prepare the Pickling Brine:
In a medium saucepan, combine the vinegar, water, salt, sugar, black peppercorns, mustard seeds, red pepper flakes, garlic, chili peppers, turmeric, smoked paprika, onion slices, and bay leaf. Bring to a simmer over medium heat and stir until the salt and sugar dissolve. Remove from heat and let the brine cool slightly.
3. Pack the Eggs:
Peel the cooled eggs and place them in a clean, heatproof jar (such as a quart-sized mason jar).
4. Pour the Brine:
Pour the warm brine over the eggs, making sure they are fully submerged. If needed, add a little more vinegar or water to cover them completely.
5. Seal and Refrigerate:
Close the jar with a lid and let it cool to room temperature. Then, refrigerate for at least 3 days to allow the flavors to develop. For the best taste, let them sit for 1 week before eating!
6. Enjoy!
Serve these zesty, spicy pickled eggs as a snack, on a charcuterie board, or sliced on top of salads and sandwiches!
Nutritional Information:
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes (plus 3+ days pickling time)
Kcal: 70 kcal per egg
Servings: 12 pickled eggs
