Spicy Hot Pickled Eggs

Sriracha Pickled Eggs

"These make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations, and decided to experiment with one of my favorite condiments: sriracha."
Ingredients
2 d 30 m 12 servings 84 cals

1 1/2 cups white vinegar
1 cup water
1 small onion, sliced

1/3 cup sriracha hot sauce
1 teaspoon sea salt
12 hard-boiled eggs, peeled

Directions
2 d 30 m

Combine vinegar, water, onion, sriracha hot sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal jar and refrigerate, occasionally shaking jar, for at least 2 days.

Cook's Note:
The sriracha tends to separate and settle after sitting for awhile. Give jar a gentle shake to recombine liquid.
Prior to pouring brine over eggs, strain with a fine mesh strainer if you prefer less sediment in finished product.

Nutrition Facts

Per Serving: 84 calories; 5.3 g fat; 1.8 g carbohydrates; 6.4 g protein; 212 mg cholesterol; 492 mg sodium. Full nutrition