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

A white plate topped with four Cajun pickled eggs, one of which is cut in half. A fork rests on the plate.

Cajun Pickled Eggs

4.87 / 15 votes
Cajun pickled eggs. Think eggs. Vinegar. Cajun spice. Hot sauce. And something that’s sooooooo much more than the sum of its parts.
Servings10 to 12 servings
Calories84 kcal
Prep Time5 minutes
Cook Time13 days 23 hours 55 minutes
Total Time14 days


  • 1-quart (946-ml) mason jar and lid



  • 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.)
Preservation Society Home Preserves Cookbook

Adapted From

Preservation Society Home Preserves

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Serving: 1 eggCalories: 84 kcalCarbohydrates: 1 gProtein: 7 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 187 mgSodium: 697 mgPotassium: 114 mgFiber: 1 gSugar: 1 gVitamin A: 644 IUVitamin C: 18 mgCalcium: 29 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe © 2015 Camilla Wynne. Photo © 2015 Camilla Wynne. All rights reserved.

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.

Originally published April 19, 2017

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    Not sure what kind of store bought hot pepper sauce to use. At over 1 cup in the ingredients, Tabasco sauce would be to hot. I used the name brand sriracha hot chili sauce, so see how that works. The total amount of vinegar and hot pepper sauce was not enough to cover all the eggs in the jar so been flipping the jar upside down every day.

    1. Thanks, Tom. Do let us know what you think once they’re ready. Some of our readers have experimented with different sauces and most seem to like either Sriracha or a more vinegar-based hot sauce, like Franks.

  2. 5 stars
    We just finished the jar and need to make more, really good with beer and football. Could Sriracha be subbed for the standard hot pepper sauce? I made it with” Franks” twice now and would like to change it up just for fun.

    1. I think you could swap in Sriracha for the Franks, low and slow. In my experience, Sriracha packs a bit more punch so you may want to start with less unless you like it very spicy.

      1. Here are the results using Sriracha: As much as I like it the flavor is too sweet and they are much better using Franks or your favorite hot sauce. Why? The eggs really need the vinegar for that acidity. Unless you like sweet eggs skip the Sriracha.

  3. I noticed there is very little liquid ingredients in this recipe. Does the sloshing every two days make up for the usual covering of the eggs with liquid?

    1. Sharon, we checked with our testers, and giving it a shake every day or so pickled the eggs. If you’d prefer to use a more traditional approach to pickling the eggs, we’d suggest doubling the brine mixture, and that should fully cover the eggs.

    2. Sharon, follow the recipe and use a mayonnaise jar, sometimes I get all 12 sometimes only 11, if you don`t have quite enough liquid just top it off with more vinegar and you`ll be fine.