4.9 from 45 votes
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.
Prep Time
5 mins
Cook Time
13 d 23 hrs 5 mins
Total Time
14 d
Servings: 10 to 12 servings
Calories: 84 kcal
Course:
Appetizer
Cuisine:
American
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.)
Cup of Yum
Nutrition Information
Serving
1egg
Calories
84kcal
(4%)
Carbohydrates
1g
(0%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
2g
Cholesterol
187mg
(62%)
Sodium
697mg
(29%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 84
% Daily Value*
| Serving | 1egg | |
| Calories | 84kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 697mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.