You’ll either love ’em or hate ’em. That’s the deal with pickled eggs, especially the spicy kind like these Cajun-styled gems. Tangy, slightly sweet, and fiery – with a healthy dose of brown sugar, Cajun seasoning, and cayenne pepper powder. These are eggs with an attitude; they’re bold with bite. As we said – you’ll either love ’em or hate ’em (though we’ll bet on the former as a spicy food fan).
And that’s just the tip of the iceberg when it comes to flavor options with this Cajun pickled eggs recipe. Feel free to experiment. Try additional ingredients in the jar during the pickling process. For instance, add in some whole garlic cloves, whole chili peppers, or grilled sausage. It brings a little something extra to the flavor of this already kickin’ experience.
Like this recipe? You’ll love these too:
- Hawaiian Chili Pepper Water: It’s the simplest of hot sauces, yet so versatile you’ll want to put it on everything.
- Cowboy Candy: Otherwise known as candied jalapeños, cowboy candy is perfect on salads or chopped into barbecue sauces. They also make a wicked spicy margarita ingredient.
- Pickled Jalapeño Deviled Eggs: A fun take on a classic – perfect for BBQ.
Cajun Pickled Eggs
- Hard boil the eggs, then set them to the side to cool. Peel and rinse them once cooled.
- In a sauce pan over high heat, combine the two vinegars, water, brown sugar, bay leaves, Cajun seasoning, cayenne pepper powder, and crushed red pepper. Bring the mix to a boil.
- Remove the brine from the heat and allow it to cool for 5 minutes.
- Place the eggs into large sealable canning jars, press down to get them all in.
- Pour the brine over the eggs until the eggs are completely submerged.
- Seal the jar and place in the refrigerator. Allow the eggs to pickle for 24 hours, then serve.