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.
More drippy, tasty egg recipes
Write a review
If you make these Cajun pickled eggs, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
Well, they are delicious. The Crystal [hot sauce], the [Emeril’s] Essence were a great combo. Did a little experiment: Ate the last ones on 1/3/26 after pickling on 9/12/25. The added time did not benefit the texture or taste. My conclusion? Don’t wait! Eat ’em up! Thanks again for the recipe.
lowandslow
Cajun Pickled Eggs
Equipment
- 1-quart (946-ml) mason jar and lid
Ingredients
- 10 to 12 large hard-cooked eggs, peeled
- 1 tablespoon store-bought or homemade Cajun seasoning
- 1 cup plus 2 tablespoons store-bought or homemade hot pepper sauce
- 6 tablespoons distilled white vinegar
Instructions
- Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
- In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
- 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.)
Explore More with AI
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Pickled eggs are a classic bar food. You either love ’em or hate ’em. This recipe makes a pickled egg that could turn people over to the love ‘em side. Four simple ingredients, easy to make, and all that’s required is patience. I would HIGHLY recommend opening a window and having the exhaust fan on as you make the pickling sauce for the jar as the fumes are potent. Once the eggs had cooled, I packed them into a quart-size jar and carefully poured over the hot liquid. I would recommend here that a funnel be used to guide the hot liquid into the jar safely. Now came the hard part—waiting. After 1 week, I sent them with my sister to work as there are a number of pickled egg aficionados there. The eggs were cut into quarters for tasting purposes. The verdict? They LOVED them! The eggs had a gentle lingering heat that wasn’t overpowering. Comments ranged from “OMG! These are awesome!” to “These would go really well with a cold beer.” Two tasters weren’t too keen on them and found the vinegar to be a little strong but there’s always bound to be couple. I can’t think of anything I’d change other than maybe trying something milder in terms of a vinegar.
We love boiled eggs and deviled eggs, so these Cajun pickled eggs were another egg recipe to try. We loved the tang of the hot sauce and vinegar in each bite. We waited 1 week before sampling the eggs and I’m sure with another week they would’ve been even better. I’ll be making these again before our next picnic and let them sit for 2 to 3 weeks in the brine. I packed the eggs in a large upright jar so the brine could almost cover them. I also shook the jar and turned it upside down each day to distribute the liquid.
Want to save this?
I'll email this to you, so you can come back to it later. Booyah!
Back again with an update so here it goes. Actually I used a 1qt. pickling jar instead of a mayo jar now that I’m doing a little pickling these days. Used Crystal brand hot sauce for the first time as well as some homemade “Emeril’s Essence” seasoning and a couple of small dried red chiles. The dozen eggs all fit snuggly and the amount of brine was perfect down to the last drop! Now we wait.
Taste results to follow. Cheers!
lowandslow, jump back and get outta town—I’m loving every bit of this update! You’re pickling like a pro now, and that Crystal hot sauce + Emeril’s Essence combo is genius. (Between us, I had to look up Crystal, as I’d never heard of it before.) Can’t wait to hear how they turn out once they’ve had a bit of time to soak up all that flavor. You’ve got me tempted to start another batch myself. Cheers right back atcha!
Well they are delicious, the Crystal, the essence were a great combo. Did a little experiment: Ate the last ones on 1/3/26 after pickling on 9/12/25.The added time did not benefit the texture or taste. My conclusion? Don’t wait! Eat ’em up! Thanks again for the recipe.
Lowandslow, I’m incredibly impressed by your restraint; most people can’t keep their hands off these long enough to see what happens after a few weeks, let alone four months. Your field research is a huge help to everyone else here because you’ve proven there’s a definite limit to that soak before the texture starts to give up the ghost. It’s a perfect excuse to dive in early and often rather than tucking them away for a rainy day. Thanks for this!
Is the number of eggs for this recipe correct? Is the use of a 1 quart mason jar large enough for the number of eggs?
Diane, your instincts are spot-on—egg real estate matters. Let’s break it down: A large hard-cooked egg is roughly 2 ounces by weight and takes up about ¼ cup (2 fluid ounces) in volume. So, 10 to 12 large eggs would occupy around 2½ to 3 cups of space total.
A 1-quart mason jar holds 4 cups. That leaves you with about 1 to 1½ cups of room for the hot sauce and vinegar mixture—just right, since the combined liquid in the recipe is about 1¼ cups. So everything fits snugly, but not cramped, with the eggs fully submerged for that glorious pickling magic.
Long story short: Yes, the quart jar works like a charm—and the math agrees! Keep the questions coming—I love the way you think.
When filling the jars it helps to lay the jars on their sides so they stack better.
Hey, lowandslow, thanks for jumping in. I really appreciate it!
Just started cooling, can’t wait to test in a few weeks. Added some pickling spice and crab boil to the recipe.
Wow, Spencer! Please do let us know how they turn out.