Description
These Spicy Buffalo Sauce Pickled Eggs offer a tangy, fiery twist on traditional pickled eggs. Hard-boiled eggs are soaked in a flavorful brine made with Frank’s Buffalo Sauce, white vinegar, sliced onions, and a hint of sweetness from sugar. After just 24 hours in the refrigerator, these zesty eggs develop a bold flavor that’s perfect as a snack, appetizer, or party treat.
Ingredients
Scale
Eggs
- 7-10 hard-boiled eggs
Pickling Brine
- 2 cups Frank’s Buffalo Sauce (or your favorite hot sauce)
- 1.5 cups white vinegar
- 1 large onion, sliced
- 3 tablespoons white sugar
- 1 dash food coloring (optional, for coloring the eggs)
Instructions
- Hard-boil the eggs: Place the eggs in a pot and cover with cold water. Bring water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 12 minutes, then transfer them to cold water to cool before peeling.
- Prepare the pickling brine: In a large pot, combine the sliced onions, Buffalo sauce, white vinegar, and sugar. Heat over medium heat until the onions soften and the ingredients meld together, about 5-7 minutes. Add a dash of food coloring if you want to enhance the color of the eggs.
- Layer eggs and onions: In a clean jar, place a layer of hard-boiled eggs at the bottom, then spoon some onions over the eggs. Continue layering eggs and onions until the jar is full.
- Add the brine: Carefully pour the hot pickling brine along with onions into the jar, filling it up to about 1/4 inch from the top to allow for expansion and flavor absorption.
- Seal and refrigerate: Cover the jar with a lid and let it cool to room temperature. Then refrigerate the eggs for at least 24 hours to let the flavors fully develop. The pickled eggs can be stored in the fridge for 3 to 4 months.
Notes
- Use Frank’s Buffalo Sauce for an authentic spicy flavor, but feel free to substitute with your preferred hot sauce.
- Adding food coloring is optional and purely for appearance.
- The eggs can be eaten after 24 hours, but the flavor intensifies if left longer.
- Store pickled eggs in the refrigerator and consume within 3-4 months for best quality.
- Ensure the jar is properly sealed and sterilized to avoid contamination.
