Cajun Pickled Eggs
Cajun pickled eggs. Think eggs. Vinegar. Cajun spice. Hot sauce. And something that's sooooooo much more than the sum of its parts.
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.)
Nutrition
Serving: 1egg | Calories: 84kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 697mg | Fiber: 1g | Sugar: 1g