Cajun pickled eggs. Think eggs. Vinegar. Cajun spice. Hot sauce. And something that’s sooooooo much more than the sum of its parts.
Cajun pickled eggs are essentially a snazzy riff on that classic pub snack of pickled eggs with Cajun seasoning and hot sauce tossed in for kicks. They take literally minutes to toss together although they do require some patience as they pickle. Which actually is a good thing as it gives you plenty of time to dream up the perfect occasion and the perfect cold beer to accompany them. Because trust us, beer lovely with these.–Renee Schettler Rossi
Special Equipment: 1-quart (946-ml) mason jar and lid
Cajun Pickled Eggs Recipe
Ingredients
- 10 to 12 large hard-cooked eggs, peeled
- 1 tablespoon (15 ml) store-bought or homemade Cajun seasoning
- 1 cup plus 2 tablespoons (270 ml) store-bought or homemade hot pepper sauce
- 6 tablespoons (90 ml) distilled white vinegar
Directions
- 1. Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
- 2. In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
- 3. Seal the jar and let it cool to room temperature. Stash the jar in the refrigerator, giving the jar a gentle shake to redistribute the spices every couple days, for at least 2 weeks and up to 3 months. (The flavor will initially be hot and vinegary but if you wait at least 2 weeks the pickled eggs will pick up a complexity and become more imbued with the Cajun spices.)
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I love beet pickled eggs and always add cayenne pepper and extra black peppercorns to the liquid. These sound like a winner, I’ll be giving the recipe a try this week. And, you are right: the hardest part is waiting during the pickling process!
It is SOOOOOO hard to wait, isn’t it, Mary? In life as well as pickling. We quite like beet pickled eggs, too. If ever you’re curious to try a different beet pickled eggs recipe, please consider giving these a twirl…!
Steve, we didn’t encounter that when we made the recipe but I’d love to help troubleshoot. May I ask, what size container are you using?
This is certainly a different, and I’m sure great tasting, take on ‘traditional’ deviled eggs.
Like the focus on ‘spicy’ !@
oooops..my mistake….saw egg cut in half and thought ‘deviled eggs”…still like the idea and ingredients.
Well, it is actually still a riff on deviled eggs in a sense, and much less time-consuming as there’s no taking the yolks out and carefully spooning them back into the whites! Love that you think of them as such, stanp!
Made these eggs, love em! Just made another 2 quarts they are perfect in Bloody Mary’s. The envy of all our friends!
Sandy, I love, love, love the idea of using them in bloody Marys!