Sriracha Pickled Eggs

If you’re a sriracha lover, you need to try these sriracha pickled eggs! Spicy, tangy, perfectly pickled and a satisfying side for Asian noodles.

this RECIPE

Why You’ll Love This Recipe

• They’re incredible with Asian noodles: Wether you’re eating instant noodles, stir fried noodles or just plain old scallion noodles.
• They make yummy deviled eggs: The perfect spicy pickled egg to make sriacha deviled eggs with.
• A quick and easy snack: Keep them in your fridge for a quick, protein-rich and satisfying snack.

Sriracha Pickled Egg Ingredients

You’ll need all of the classic pickled egg ingredients, like white vinegar, salt (pickling salt is best), eggs and water.

For the sriracha, Huy Fong brand sriracha is probably the most popular, but honestly any sriracha that you like will work just as well.

NOTE: If you’re looking for even spicier pickled eggs, you may also want to try this jalapeno pickled egg recipe.

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Spicy Jalapeno Pickled Eggs

How to Make Sriracha Pickled Eggs

These spicy pickled eggs couldn’t be any easier to make!

1. Hard-Boil Your Eggs Like Usual. I boil them for about 10 to 11 minutes, then drop them in some ice water so they’re easier to peel.
   
2. Cook Up Your Pickle Brine. Put the vinegar, water, sriracha, sea salt and sliced onions in a small pot and simmer until the sugar dissolves. Don’t forget to cool the brine after!
   
3. Pour it Over Your Hard-Boiled Eggs. Add the eggs and pour the sriracha pickle brine in until they cover the eggs completely.
   

Storage Instructions and How Long to Pickle the Eggs

Use a clean 32oz mason jar, tightly seal in the sriracha pickled eggs and keep them refrigerated.

Let them pickle for at least 48 hours before eating, and keep for up to 4 weeks in the fridge (but they will not last even close to that long, I promise!).

If you’re a lover of spicy eggs, you’ll also love this bloody mary pickled egg recipe and these spicy Korean soy sauce eggs.

Pickled Egg Recipes

Bloody Mary Pickled Eggs

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Spicy Soy Sauce Eggs

Sriracha Pickled Eggs

If you're a sriracha lover, you need to try these sriracha pickled eggs! Spicy, tangy, perfectly pickled and a satisfying side for Asian noodles.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 10 pickled eggs

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Ingredients 

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• ▢ 10 large eggs
• ▢ 1 cups white vinegar
• ▢ 2/3 cup water
• ▢ 1 small onion, sliced
• ▢ ½ cup Sriracha sauce
• ▢ 2 tsp pickling salt or sea salt

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Instructions 

• Add the eggs to a saucepan of boiling water and cook for 11 minutes.
• Transfer the eggs to a bowl of iced water to cool.
• Allow to sit for 5 minutes.
• Pell and set aside.
• To make the brine, add the vinegar, water, onion, salt and Sriracha sauce to a pot.
• Stir to combine.
• Bring to a boil over high heat.
• Remove from the heat.
• Cool the brine for 30 minutes, until it reaches room temperature.
• Pack the eggs into a jar.
• Pour the brine over the eggs, leaving 1/2″ of headspace.
• Close the jar with a nonreactive lid
• Gently rotate to move the onion around then refrigerate.

Notes

Allow the eggs to pickle for at least 48 hours before eating, preferably around one week for better flavor.

These pickled eggs will keep for up to 4 weeks refrigerated.

Nutrition

Calories: 73kcalCarbohydrates: 2gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 381mgPotassium: 95mgFiber: 0.2gSugar: 1gVitamin A: 257IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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