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Jul 1, 2019

Jalapeño Pickled Eggs

These jalapeño pickled eggs are a delicious and spicy riff on the classic bar food. 

Jalapeño pickled eggs in a jar

I can't believe I had never tasted pickled eggs until I made these jalapeño pickled eggs. I have made tea eggs and soy eggs, and have been branching out by making pickled carrots and onions, so I finally felt a little more brave about making pickled eggs.

What a happy surprise. They were so good!

Ingredients for Jalapeño pickled eggs

Ingredient list for making jalapeño pickled eggs: 

Apple cider vinegar and water


Jalapeños, onions, and garlic

Cloves, cumin seeds, oregano, a bay leaf

Hard boiled eggs

How to make jalapeño pickled eggs:

First, you cook the vinegar, water, onion, jalapeños, sugar, and spices for about five minutes, until the sugar dissolves and the onions are tender.

Next, you let the liquid mixture cool.

Fill a quart sized canning jar, or this Working Glass with a lid with the hard boiled eggs, and pour the pickling liquid over the eggs to completely submerge them. Refrigerate the eggs for up to seven days before eating. While you can eat them the next day, the longer you let them sit in the liquid, the more the the pickle flavor will penetrate the eggs.

While these pickled eggs aren't as pretty as pickled beet eggs, they are pretty much my favorite pickled egg because of their flavor (I love anything jalapeño), and also because, well, beets...

Jalapeño pickled eggs sliced

You can enjoy these eggs as is, straight from the jar, which the traditional way to eat them.

I also used some of the pickled eggs to make deviled eggs, topping each with a piece of pickled jalapeño using this recipe. They were so tasty!

Deviled Jalapeño pickled eggs

Happy National Pickle Month! If you like pickles, we have even more pickle recipes for you. organized by Culinary Adventures with Camilla!

Jalapeño Pickled Eggs Recipe

Yield: 6 servings
Author: Karen Kerr


  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • 1/2 cup plus 1 tablespoon sugar
  • 6 cloves
  • 2 jalapeños, sliced in half lengthwise
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 teaspoon dry oregano (preferably Mexican)
  • 1/4 onion, thinly sliced
  • 1 garlic clove, peeled
  • 6 hard boiled eggs, peeled


How to cook Jalapeño Pickled Eggs Recipe

  1. Simmer all of the ingredients in a sauce pan for about five minutes, until the sugar dissolves and the onions are translucent. 
  2. Remove the pan from the heat and let cool. Remove the bay leaf. 
  3. Fill a jar with the eggs and pour the liquid, including the onions and jalapeños, over the eggs to completely submerge them. 
  4. Refrigerate the eggs for up to seven days. 
eggs, pickled eggs, jalapeños
appetizers, bar food
Created using The Recipes Generator
This recipe was adapted from Simply Recipes.

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Would you like to comment?

  1. I have only made beet pickled eggs but I love the addition of jalapeno to these. YUM

    1. Thanks Wendy! They're not as pretty, but I loved them.

  2. These look so good! I love that you added jalapenos to it! A must try for sure!

  3. I LOVE that you added jalapenos to this. I will have to try that out. I added a pinch of red pepper chile flakes to my quail eggs. That heat + the pickle = bliss.

  4. These look and sound really good! I love adding jalapeno to pickled anything and the idea to make deviled eggs is perfect.

  5. I love that you used these to make deviled eggs! Totally going to steal that idea!


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