1/1 Photo of Jalapeno Pickled Eggs
This recipe comes from cooks.com. It was submitted by Jo. My husband loves the jalapeno picked eggs we can buy at a local store. They are expensive though so I wanted to see if I could make some up. I couldn't find a recipe like we were looking for here but I did find this one online. He said they are really good. I cut the original recipe in half and added more garlic. We didn't add the hot sauce and he said they didn't need it, they were plenty hot enough without so it is up to how hot you like stuff. Time does not including egg cooking or the marinating for 1 week.
My Private Note
Units: US | Metric
- 1Put peeled eggs in a 2 1/2 quart jar.
- 2We used a clean leftover dill pickle jar.
- 3If you use more eggs you will need a bigger jar.
- 4Boil all ingredients (except eggs, of course) for 15 minutes.
- 5Pour hot mixture over eggs until eggs are covered.
- 6Add hot water to jar to fill if needed.
- 7Marinate in refrigerator for 1 week before using.
- 8The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
- 9We didn't do that so I can't attest to it's results.
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Nutritional Facts for Jalapeno Pickled Eggs
Serving Size: 1 (94 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 183.3
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 3.3 g
- Cholesterol 373.0 mg
- Sodium 128.2 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 1.1 g
- Sugars 2.7 g
- Protein 13.2 g