If you think you know pickled eggs, get ready to change your mind. These spicy jalapeño pickled eggs bring a bold, zesty twist to a classic bar snack. They’re easy to make, packed with flavor, and seriously addicting.
Growing up, there was always a jar of beet-pickled eggs in our fridge. My mom made them the old-fashioned way—vinegar, boiled eggs, a few slices of beet for color, and not much else. They weren’t fancy, but they were a staple. Bright pink, tangy, and cold from the fridge, they were the kind of snack you didn’t think twice about grabbing with a fork between chores or after school.
I remember the smell every time the jar opened—sharp, vinegary, familiar. I didn’t love them at first, but they grew on me. Somewhere along the line, that bold, briny flavor started to taste like home.
Now, years later, I still crave that punchy bite—but I’ve started making my own version with a little more personality. I skip the beets and go for a spicy jalapeño brine, with garlic, dill, and fresh herbs from the garden. The flavor soaks into the eggs beautifully, giving them just the right mix of heat and tang.
They’re not exactly what I grew up with, but they feel just as comforting—and a little more exciting.
Whether you’ve never tried pickled eggs before or you’re just looking to bring back an old memory with a spicy twist, this recipe is a keeper. And if you like to switch things up, I’ve got plenty of ideas for that too.
What You’ll Need
These jalapeño pickled eggs are a spicy spin on the original, and the flavor comes from real, simple ingredients.
Eggs – You’ll need a dozen large eggs, hard-boiled and peeled. I like to use farm-fresh or organic eggs when I can, but any large eggs will work just fine. Fun fact: most recipes are tested with large eggs unless they say otherwise.
Vinegar – Plain white vinegar is my go-to here. It gives that sharp, classic flavor. You can also use apple cider vinegar or white wine vinegar for something a little softer. I’d skip balsamic—it’s too dark and sweet for this one.
Fresh Jalapeños – Go for fresh peppers here. You’ll get a cleaner, brighter heat than you would from jarred or canned ones. Use more or less depending on how spicy you like it.
Garlic – A few smashed cloves add depth and that delicious, savory kick. Don’t skip it.
Fresh Dill – A handful of fresh sprigs makes the jars look pretty and adds that classic pickle shop flavor. If you don’t have fresh, dried dill will work in a pinch.
Red Onion (optional) – Adds a pop of color and a little sweetness to balance the heat. I like to slice it thin and layer it between the eggs.
Pickling Spices – I usually use my own mix of mustard seeds, peppercorns, and coriander, but if you’re short on time, a store-bought pickling spice blend works great. Just check the label—if it has cloves, the brine might turn your eggs a little brown (still tasty though!).
Red Pepper Flakes (optional) – If you really want to turn up the heat, toss in a pinch or two. I like to add just a touch for a slow, lingering warmth.
Water, Sugar, and Salt – Basic pantry staples that help balance and preserve the flavor. I use kosher salt or pickling salt—avoid iodized salt if you can, since it can make the brine cloudy.
How to Make Spicy Pickled Eggs
Let’s be real—peeling boiled eggs is the most annoying part. But once that’s out of the way, this recipe comes together quick.
1. Boil the eggs.
Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once the water boils, let the eggs cook for 1 minute, then reduce the heat and simmer for 11–12 minutes.
2. Cool and peel.
Once the eggs are done, transfer them immediately to an ice water bath. Let them sit for 5–10 minutes until fully cooled. Gently crack and peel the eggs, then rinse off any shell bits.
3. Prepare the brine.
In a saucepan, combine 2 cups white vinegar, 1 cup water, 1 tablespoon sugar, 1 ½ teaspoons salt, 2–3 smashed garlic cloves, and your pickling spices (or 2–3 teaspoons of pre-mixed pickling spice). Bring to a boil, stir to dissolve the sugar and salt, then remove from heat and let cool slightly.
4. Fill the jars.
Place the peeled eggs into clean glass jars. Tuck in sliced fresh jalapeños, a few sprigs of dill, and thin slices of red onion or extra garlic if desired.
5. Add the brine.
Pour the warm (not boiling hot) brine over the eggs until fully covered. Use a spoon to push herbs and peppers down if needed.
6. Seal and chill.
Close the jars tightly with lids and place them in the fridge. Let the eggs pickle for at least 24 hours—though 3–5 days will give the best flavor.
Try These Fun Variations
- Jalapeño Salad Dressing: Use leftover pickling liquid in place of vinegar in your favorite salad dressing.
- Pickled Green Beans: Pack trimmed green beans into a jar and pour the hot pickling liquid over them. Let cool, refrigerate, and enjoy!
- Spicy Egg Ramen Topper – Slice the eggs and add them to a bowl of ramen or pho for a tangy, peppery punch.
- Deviled Pickled Eggs – Halve the eggs, scoop out the yolks, and mash them with a little mayo, mustard, and hot sauce. Pipe back in for spicy deviled eggs with a twist.
- Smoky Twist – Add a chipotle pepper or a dash of smoked paprika to the brine for a smoky flavor that pairs well with BBQ.
- Herb Garden Version – Swap dill for fresh thyme, rosemary, or tarragon to change up the flavor profile.
- Sweet & Spicy – Stir in a tablespoon of honey or maple syrup to the brine for a sweet heat combo that works great on charcuterie boards.
- Beet & Heat Eggs – For that bold pink color, replace some of the water in the brine with beet juice. Adds color and earthiness with a spicy kick.
How to Eat Pickled Eggs (So Many Ways!)
Sure, you can eat them cold with a fork standing at the fridge—we’ve all been there—but these spicy pickled eggs deserve a little spotlight. They’re surprisingly versatile and can add a zippy twist to so many everyday meals.
- Slice onto avocado toast – Add a tangy kick to your morning routine with egg slices, avocado, and a sprinkle of red pepper flakes.
- Chop into egg salad – Mix with mayo, mustard, and herbs for a zesty twist on the classic sandwich filling.
- Top a grain bowl – Pair with quinoa, roasted veggies, and a drizzle of tahini dressing.
- Add into a breakfast burrito – Add chopped pickled eggs with potatoes, cheese, and salsa for a spicy wake-up call.
- Layer into a BLT – Swap fresh eggs for pickled ones to add more punch and personality to your sandwich.
- Add to ramen – Halved spicy eggs over noodles, broth, and greens make a cozy, flavorful meal.
- Serve on a charcuterie board – Slice and pair with meats, cheeses, pickles, and crusty bread.
- Grate over roasted asparagus – A simple side gets elevated with salty, briny egg on top.
- Use in deviled eggs – Slice and fill as usual, but with extra heat and flavor thanks to the brine.
- Layer on a burger – Add slices to your favorite burger with melted cheese and spicy mayo.
- Pair with grilled sausages – Serve as a side with mustard, kraut, and pickled veggies.
- Top a rice bowl – Add to a bowl of rice, kimchi, and stir-fried greens for a quick dinner.
- Chop into pasta salad – Add brightness and zing to creamy or vinaigrette-based versions.
- Place on crostini – Top toasted baguette slices with pickled egg, herbs, and a little smoked salt.
- Eat straight from the jar – No shame in the simplest method. Cold, spicy, and straight-up addictive.
Spicy Jalapeño Pickled Eggs with Dill and Garlic
Ingredients
- large hard-boiled eggs (peeled) 18
- white vinegar 4½ cups
- water 2¼ cups
- sugar 3 tablespoons
- kosher or pickling salt 1½ tablespoons
- fresh jalapeños (thinly sliced) 3
- garlic cloves (peeled and crushed) 6
- red onion (thinly sliced) 1½ cups
- sprigs fresh dill 6
- Optional spices (for more depth of flavor:)
- red pepper flakes 1 tablespoon
- mustard seeds 1½ tablespoons
- coriander seeds 1½ tablespoons
- dill seeds 1 tablespoon
- whole black peppercorns 1½ tablespoons
- cinnamon sticks (about 2–3 inches each) 3
Instructions
- Place 18 large eggs in a pot and cover with cold water. Bring to a boil over medium-high heat.
- Once the water boils, let the eggs cook for 1 minute, then reduce heat to a low simmer and cook for 11 minutes more.
- Transfer the eggs to an ice water bath and let them cool for 5–10 minutes. Peel the eggs and set aside.
- In a medium saucepan, combine 4½ cups white vinegar, 2¼ cups water, 3 tablespoons sugar, 1½ tablespoons salt, 3 sliced jalapeños, 6 crushed garlic cloves, 1½ cups thinly sliced red onion, 6 sprigs of fresh dill, and your optional spices (red pepper flakes, mustard seeds, coriander, dill seed, peppercorns, and cinnamon sticks).
- Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly (warm to the touch, not hot).
- Divide the peeled eggs evenly between 3 clean quart-sized jars.
- Layer in the sliced jalapeños, red onion, garlic, and dill evenly among the jars.
- Pour the warm brine into each jar, making sure the eggs and add-ins are fully covered. Gently tap the jars to remove air bubbles.
- Seal the jars with lids and place them in the refrigerator.
- Let the eggs pickle for at least 3 days before eating. For best flavor, wait 5–7 days. Enjoy within 1 month.
