Fiery Fiorella's Pickled Eggs
These Fiery Fiorella's Pickled Eggs are a bold, spicy twist on a classic snack, perfect for those who love a kick of heat! Inspired by my husband's passion for pickled eggs, I fused several recipes to create a tangy yet fiery treat that's become a family favorite. Each bite is bursting with flavor from fresh habanero and jalapeño peppers, complemented by the crunch of carrots and the aromatic spices in the brine. This vibrant dish makes a perfect appetizer, snack, or unique addition to a charcuterie board. Just be patient—the longer they sit, the deeper the flavors develop!
20
Servings
60
Calories
14
Ingredients
Ingredients
hard-boiled eggs
4 dozen (cooked and peeled)
vinegar
4 cups (white or apple cider)
onion
1 (sliced)
habanero peppers
8 (whole and stemmed)
jalapenos
7 (whole and stemmed)
pickled jalapeno peppers
1/2 cup (chopped)
red pepper flakes
2 tablespoons (crushed)
hot sauce
5 dashes
salt
2 tablespoons (kosher or sea salt)
mustard seeds
3 tablespoons
alum
3 pinches
peppercorns
4 tablespoons (whole)
garlic
5 cloves (smashed)
carrots or cauliflower
2 cups (sliced (or both))
Instructions
1
In a large pot, combine vinegar, sliced onion, habanero peppers, jalapeños, pickled jalapeño peppers, red pepper flakes, hot sauce, salt, mustard seeds, alum, peppercorns, smashed garlic, and sliced carrots or cauliflower.
2
Bring the mixture to a boil over medium-high heat and allow it to cook for about 15 minutes, stirring occasionally to blend the flavors.
3
Once the brine is aromatic and well-mixed, remove it from the heat and let it cool slightly.
4
In a large, clean jar, carefully layer the hard-boiled eggs. Pour the hot brine over the eggs, ensuring they are fully submerged.
5
If necessary, top off with additional hot water to cover the eggs completely.
6
Seal the jar tightly and let it cool to room temperature before transferring it to the refrigerator.
7
Allow the eggs to pickle for at least 2 weeks, though they are best enjoyed after 3-4 weeks for maximum flavor.
Nutrition Information
4g
Fat
1.8g
Carbs
4.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Fiery Fiorella's Pickled Eggs?
They are a bold, spicy twist on the classic pickled egg snack, featuring fresh peppers, aromatic spices, and a tangy brine.
How many eggs do I need for this recipe?
The recipe calls for 4 dozen (48) hard-boiled eggs, cooked and peeled.
What types of peppers provide the heat in this recipe?
The heat comes from 8 habanero peppers, 7 fresh jalapeños, 1/2 cup of chopped pickled jalapeños, and 2 tablespoons of red pepper flakes.
What kind of vinegar is best for these pickled eggs?
You can use either white vinegar or apple cider vinegar for the 4 cups required in the brine.
How long do the eggs need to pickle before eating?
You should allow the eggs to pickle for at least 2 weeks, though they are best enjoyed after 3 to 4 weeks for maximum flavor.
What vegetables are included in the jar?
The recipe includes sliced onion and 2 cups of sliced carrots or cauliflower, or a mix of both.
Do the pickled eggs need to be refrigerated?
Yes, once the jar has cooled to room temperature, it must be transferred to the refrigerator for the pickling process and storage.
How many calories are in a serving of Fiery Fiorella's Pickled Eggs?
Each serving contains approximately 60 calories.
Is there a specific type of salt I should use?
The recipe recommends 2 tablespoons of either kosher salt or sea salt.
How much protein is in one serving?
There are 4.4 grams of protein per serving.
What is the purpose of alum in the recipe?
Three pinches of alum are added to the brine, which is a traditional ingredient often used to help keep pickled vegetables crisp.
How long should I boil the brine?
The brine mixture should be brought to a boil and cooked over medium-high heat for about 15 minutes.
Can I add extra hot sauce?
The recipe calls for 5 dashes of hot sauce, but you can adjust this to your personal preference for heat.
What should I do if the brine doesn't cover all the eggs?
If necessary, you can top off the jar with additional hot water to ensure the eggs are fully submerged.
How many cloves of garlic are used?
The recipe uses 5 cloves of smashed garlic.
What spices are used in the pickling brine?
The aromatic spices include 3 tablespoons of mustard seeds and 4 tablespoons of whole peppercorns.
How many servings does this recipe make?
This recipe is designed to provide approximately 20 servings.
What are the fat and carbohydrate counts for this snack?
Each serving has 4 grams of fat and 1.8 grams of carbohydrates.
Are the habaneros and jalapeños sliced or whole?
The 8 habaneros and 7 jalapeños should be kept whole but stemmed.
What is the first step in making the brine?
In a large pot, combine the vinegar, onion, peppers, spices, salt, alum, garlic, and carrots or cauliflower.
Can I use red pepper flakes?
Yes, the recipe requires 2 tablespoons of crushed red pepper flakes.
What is the preparation for the onion?
One whole onion should be sliced before being added to the brine.
Is this recipe suitable for a charcuterie board?
Yes, these pickled eggs make a unique and vibrant addition to a charcuterie board or as a standalone appetizer.
How should the garlic be prepared?
The 5 garlic cloves should be smashed to help release their flavor into the brine.
Can I substitute the cauliflower?
The recipe is flexible; you can use 2 cups of carrots, 2 cups of cauliflower, or a combination of both.
How do I store the eggs after sealing the jar?
Let the jar cool to room temperature on the counter before moving it into the refrigerator.
Are the peppercorns crushed or whole?
The recipe specifies 4 tablespoons of whole peppercorns.
What is the serving size for this recipe?
While the serving size is not explicitly defined, the 48 eggs are intended to yield 20 servings, averaging about 2.4 eggs per serving.
Is the hot sauce specified by brand?
No, you can use any hot sauce you prefer to give the brine its fiery flavor.
Why must I wait 2 weeks to eat them?
The waiting period allows the flavors of the habaneros, garlic, and spices to fully penetrate the eggs for the best taste experience.