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
- Quick Glance
- 5 M
- 14 D
- Makes 10 to 12
- 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.)