18 Tangy Pickled Egg Recipes Spicy

Ready to add a zesty kick to your snacks? Pickled eggs are the ultimate tangy, spicy treat—perfect for jazzing up salads, sandwiches, or just enjoying straight from the jar! Whether you crave fiery heat, garlicky depth, or sweet-and-sour crunch, we’ve rounded up 18 bold recipes that’ll make your taste buds dance. Let’s dive into these briny, irresistible bites—your next obsession starts here!

Spicy Jalapeño Pickled Eggs

These zesty pickled eggs pack a punch with fresh jalapeños and garlic, making them a tangy, spicy snack that’s perfect for picnics or game day.

Ingredients:

• 12 large hard-boiled eggs, peeled
• 1 ½ cups white vinegar
• 1 cup water
• 2 jalapeños, sliced (seeds removed for milder heat)
• 4 garlic cloves, smashed
• 1 tbsp sugar
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• ½ tsp red pepper flakes (optional for extra heat)

Instructions:

1. In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, black peppercorns, mustard seeds, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve, about 3 minutes.
2. Place the peeled hard-boiled eggs, sliced jalapeños, and smashed garlic cloves in a clean 1-quart mason jar or airtight container.
3. Pour the hot brine over the eggs, ensuring they’re fully submerged. Let cool to room temperature, then seal and refrigerate for at least 24 hours (48 hours for deeper flavor).

The longer these eggs sit, the bolder they get—the jalapeños infuse a slow-building heat while the garlic adds a savory depth. Try them sliced over tacos or straight from the jar!

Tip: For a vibrant twist, add a few slices of beet to the brine—it’ll turn the eggs a gorgeous pink while keeping the spice intact.

Classic Dill Pickled Eggs

These tangy, briny pickled eggs are a nostalgic snack that’s surprisingly simple to make—just let the fridge do the work!

Ingredients:

• 12 large hard-boiled eggs, peeled
• 2 cups white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp sugar
• 4 garlic cloves, smashed
• 2 tsp black peppercorns
• 2 tsp dill seeds (or 4 fresh dill sprigs)
• 1 tsp mustard seeds
• 1 bay leaf

Instructions:

1. In a saucepan over medium heat, combine white vinegar, water, kosher salt, sugar, garlic cloves, black peppercorns, dill seeds, mustard seeds, and bay leaf. Bring to a simmer, stirring until salt and sugar dissolve (about 3 minutes). Remove from heat and let cool 10 minutes.
2. Pack peeled eggs snugly into a clean 1-quart jar. Pour the warm brine over the eggs, ensuring they’re fully submerged. Tap the jar gently to release air bubbles.
3. Seal the jar and refrigerate for at least 3 days before eating (1 week for deeper flavor). Eggs keep for up to 1 month.

The garlic and dill infuse the eggs with a bold, savory punch—perfect for slicing onto salads or enjoying straight from the jar.

Tip: For a spicy kick, add a sliced jalapeño to the brine!

Beetroot Pickled Eggs

These vibrant pink eggs are as eye-catching as they are tasty, with a subtle sweetness and tang that makes them a standout snack or salad topper.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup canned beet juice (from a 15-oz can of beets)
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon whole black peppercorns
• 1 small bay leaf

Instructions:

1. In a small saucepan, combine the beet juice, apple cider vinegar, sugar, salt, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until the sugar dissolves (about 2 minutes). Remove from heat and let cool for 10 minutes.
2. Place the peeled eggs in a pint-sized mason jar or airtight container. Pour the cooled pickling liquid over the eggs, ensuring they’re fully submerged. Seal the jar.
3. Refrigerate for at least 24 hours (up to 3 days for deeper color and flavor), turning the jar gently once or twice to distribute the liquid evenly.

The longer they sit, the more striking the magenta hue and the bolder the sweet-tart flavor—perfect for slicing over avocado toast or serving alongside charcuterie.

Tip: Save the canned beets for salads or blend them into hummus for a colorful twist!

Turmeric and Ginger Pickled Eggs

These vibrant, tangy pickled eggs get a golden glow from turmeric and a spicy kick from fresh ginger—perfect for snacking or jazzing up salads.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp ground turmeric
• 1 (2-inch) piece fresh ginger, thinly sliced
• 2 garlic cloves, smashed
• 1 tsp black peppercorns

Instructions:

1. In a small saucepan, combine 1 cup apple cider vinegar, 1 cup water, 1 tbsp sugar, 1 tbsp salt, and 1 tsp turmeric. Bring to a simmer over medium heat, stirring until sugar dissolves (about 2 minutes). Remove from heat.
2. Place peeled eggs in a clean 16-oz jar. Tuck in ginger slices, garlic cloves, and 1 tsp peppercorns around them.
3. Pour the warm brine over the eggs, ensuring they’re fully submerged. Let cool to room temperature, then seal and refrigerate for at least 24 hours (up to 1 week for deeper flavor).

The longer they sit, the bolder they get—the turmeric stains the eggs a sunny yellow while the ginger adds a zesty punch. Tip: Slice them over avocado toast or chop into egg salad for a flavor upgrade!

Sriracha Pickled Eggs

These fiery, tangy pickled eggs pack a punch—perfect for snacking straight from the jar or jazzing up salads and charcuterie boards.

Ingredients:

• 12 large hard-boiled eggs, peeled
• 1 1/2 cups distilled white vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tbsp sriracha sauce
• 1 tbsp kosher salt
• 4 garlic cloves, smashed
• 1 tsp black peppercorns

Instructions:

1. In a small saucepan over medium heat, combine the vinegar, water, sugar, sriracha, salt, garlic, and peppercorns. Bring to a simmer, stirring until the sugar and salt dissolve (about 2 minutes). Remove from heat.
2. Place the peeled eggs in a clean 1-quart mason jar or airtight container. Pour the hot brine over the eggs, ensuring they’re fully submerged. Let cool to room temperature.
3. Seal the jar and refrigerate for at least 3 days (up to 2 weeks) for maximum flavor. The longer they sit, the spicier they’ll get!

The sriracha adds a slow-building heat that pairs perfectly with the sharp vinegar tang—these eggs only get better with time.

Tip: Use older eggs for easier peeling—they’ll hold their shape better in the brine.

Garlic and Herb Pickled Eggs

These tangy, garlicky pickled eggs are a crave-worthy snack or salad topper—infused with fresh herbs and just the right amount of zing.

Ingredients:

• 12 large hard-boiled eggs, peeled
• 2 cups white vinegar
• 1 cup water
• 4 cloves garlic, smashed
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 3 sprigs fresh dill
• 2 sprigs fresh thyme

Instructions:

1. In a medium saucepan, combine the white vinegar, water, smashed garlic, sugar, salt, peppercorns, and mustard seeds. Bring to a boil over medium-high heat, stirring until the sugar dissolves (about 2 minutes). Remove from heat.
2. Pack the peeled eggs, dill, and thyme snugly into a clean 1-quart mason jar. Carefully pour the hot brine over the eggs, ensuring they’re fully submerged. Let cool to room temperature.
3. Seal the jar and refrigerate for at least 3 days before eating (5 days for deeper flavor). The eggs will keep for up to 2 weeks.

The garlic and herbs mellow into a savory-sweet brine, giving these eggs a bold, restaurant-worthy kick without overpowering their creamy yolks.

Tip: For a spicy twist, add a sliced jalapeño to the jar with the herbs.

Sweet and Sour Pickled Eggs

These tangy-sweet pickled eggs are a nostalgic snack with a punchy vinegar bite and just enough sweetness to keep you coming back for more.

Ingredients

• 12 hard-boiled eggs, peeled
• 1 cup apple cider vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 1 tbsp yellow mustard seeds
• 1 tsp black peppercorns
• 1 tsp kosher salt
• 1/2 tsp turmeric (for color)
• 1 small red onion, thinly sliced

Instructions

1. In a saucepan over medium heat, combine 1 cup apple cider vinegar, 1 cup water, 1/2 cup sugar, 1 tbsp mustard seeds, 1 tsp peppercorns, 1 tsp salt, and 1/2 tsp turmeric. Bring to a simmer, stirring until sugar dissolves (about 3 minutes). Remove from heat.
2. Layer peeled eggs and sliced onion in a clean quart-sized jar. Pour warm brine over them, ensuring eggs are fully submerged. Let cool to room temperature.
3. Seal the jar and refrigerate for at least 3 days before eating (1 week for deeper flavor). Gently shake the jar daily to redistribute spices.

The turmeric gives these eggs their golden glow, while the onion mellows into a sweet-tart crunch—perfect for slicing onto salads or enjoying straight from the jar.

Tip: Use older eggs for easier peeling—they’ll hold their shape better in the brine!

Mustard Seed Pickled Eggs

These tangy, slightly spicy pickled eggs are a briny delight—perfect for snacking, salads, or a rustic charcuterie board.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup white vinegar
• 1 cup water
• 2 tbsp yellow mustard seeds
• 1 tbsp sugar
• 1 tsp kosher salt
• 1/2 tsp black peppercorns
• 1 bay leaf

Instructions:

1. In a small saucepan, combine the white vinegar, water, yellow mustard seeds, sugar, kosher salt, black peppercorns, and bay leaf. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt.
2. Reduce heat and simmer for 5 minutes, then remove from heat and let the brine cool for 10 minutes.
3. Place the hard-boiled eggs in a clean pint-sized jar or airtight container. Pour the warm brine over the eggs, ensuring they’re fully submerged. Seal the jar.
4. Refrigerate for at least 24 hours before eating (48 hours for deeper flavor). The eggs will keep for up to 2 weeks.

The mustard seeds add a subtle crunch and peppery kick, making these eggs anything but ordinary. Try them sliced over avocado toast or alongside sharp cheddar for a bold bite.

Tip: For extra heat, add a pinch of red pepper flakes to the brine!

Horseradish Pickled Eggs

These zesty, tangy pickled eggs pack a punch thanks to fiery horseradish and a quick brine—perfect for snacking or jazzing up your next charcuterie board.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup white vinegar
• 1 cup water
• 2 tbsp prepared horseradish
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp whole black peppercorns
• 1 tsp mustard seeds
• 2 garlic cloves, smashed

Instructions:

1. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp horseradish, 1 tbsp sugar, 1 tsp salt, 1 tsp peppercorns, 1 tsp mustard seeds, and 2 garlic cloves. Bring to a simmer over medium heat, stirring until sugar dissolves (about 3 minutes). Remove from heat.
2. Place peeled eggs in a clean pint-sized jar. Pour the warm brine over them, ensuring they’re fully submerged. Let cool to room temperature, then seal and refrigerate for at least 24 hours (up to 1 week for bolder flavor).

The horseradish adds a sinus-clearing kick that mellows slightly over time, leaving you with eggs that are equal parts spicy, tangy, and totally addictive.

Tip: For extra heat, add a sliced jalapeño to the jar before pouring in the brine!

Soy Sauce Pickled Eggs

These savory, umami-packed eggs are a game-changer for your snack rotation—perfect for ramen bowls, salads, or straight out of the jar!

Ingredients:

• 6 large eggs
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, smashed
• 1/2 tsp black peppercorns
• 1 star anise pod (optional)

Instructions:

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Transfer eggs to an ice bath to cool completely, then peel.
2. In a small pot, combine 1 cup water, 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tbsp brown sugar, 1 tbsp sesame oil, garlic, peppercorns, and star anise (if using). Simmer over medium heat for 5 minutes, stirring to dissolve sugar. Let cool to room temperature.
3. Place peeled eggs in a jar or airtight container. Pour cooled brine over eggs, ensuring they’re fully submerged. Refrigerate for at least 12 hours (24 for deeper flavor).

The magic here? The eggs develop a gorgeous marbled pattern and a rich, salty-sweet depth that’s addictively snackable.

Tip: For a spicy kick, add a sliced Thai chili to the brine!

Curry Spiced Pickled Eggs

These vibrant, tangy eggs are a flavor-packed twist on classic pickled eggs, with warm curry spices and a touch of sweetness. Perfect for snacking or jazzing up salads!

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tbsp yellow curry powder
• 1 tsp turmeric
• 1/2 tsp black peppercorns
• 2 garlic cloves, smashed
• 1 small red onion, thinly sliced

Instructions:

1. In a small saucepan, combine apple cider vinegar, water, sugar, salt, curry powder, turmeric, peppercorns, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves (about 2 minutes). Remove from heat and let cool 10 minutes.
2. Layer peeled eggs and red onion slices in a clean 1-quart jar. Pour warm brine over the top, ensuring eggs are fully submerged.
3. Seal the jar and refrigerate for at least 24 hours (up to 1 week for bolder flavor). Gently shake the jar once daily to redistribute spices.

The curry and turmeric give these eggs a gorgeous golden hue and a subtly earthy kick that pairs perfectly with the sharpness of the pickling liquid. Serve them halved on a charcuterie board or as a zesty sandwich topper!

Tip: For extra heat, add a sliced jalapeño to the jar along with the onion.

Balsamic Vinegar Pickled Eggs

These tangy-sweet pickled eggs are a stunning snack or salad topper, with a deep ruby hue and bold flavor that only gets better with time.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup balsamic vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 1 tbsp whole black peppercorns
• 2 tsp kosher salt
• 1 small red onion, thinly sliced
• 2 garlic cloves, smashed

Instructions:

1. In a small saucepan over medium heat, combine 1 cup balsamic vinegar, 1 cup water, 1/4 cup sugar, 1 tbsp peppercorns, and 2 tsp salt. Bring to a simmer, stirring until sugar dissolves (about 3 minutes). Remove from heat.
2. Layer peeled eggs, red onion, and 2 smashed garlic cloves in a clean 1-quart jar. Pour warm brine over the mixture until eggs are fully submerged.
3. Cool to room temperature, then seal and refrigerate for at least 24 hours (up to 1 week for deeper flavor).

The balsamic brine transforms the egg whites into striking maroon gems with a perfect balance of sweet and acidic punch—ideal for charcuterie boards or as a protein-packed snack.

Tip: For extra zing, add a pinch of red pepper flakes to the brine.

Red Wine Pickled Eggs

These stunning ruby-hued eggs are tangy, slightly sweet, and packed with bold flavor—perfect for jazzing up salads or charcuterie boards.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tbsp whole black peppercorns
• 2 garlic cloves, smashed
• 1 tsp kosher salt
• 1 bay leaf

Instructions:

1. In a small saucepan, combine red wine, apple cider vinegar, water, sugar, black peppercorns, garlic cloves, salt, and bay leaf. Bring to a simmer over medium heat, stirring until sugar dissolves (about 2 minutes). Remove from heat and let cool 10 minutes.
2. Place peeled eggs in a clean pint-sized mason jar or airtight container. Pour warm pickling liquid over eggs, ensuring they’re fully submerged. Seal and refrigerate for at least 24 hours (up to 5 days for deeper color and flavor).
3. Slice or halve eggs before serving. The longer they sit, the richer the wine stain and bolder the taste!

Tip: Save leftover pickling liquid—it makes a fantastic vinaigrette base when whisked with olive oil!

Apple Cider Vinegar Pickled Eggs

These tangy, slightly sweet pickled eggs are a crave-worthy snack or salad topper—plus, they’re ridiculously easy to make with just a handful of pantry staples.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes (optional)
• 2 garlic cloves, smashed

Instructions:

1. In a small saucepan over medium heat, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes (if using), and garlic. Bring to a simmer, stirring until sugar and salt dissolve (about 2 minutes). Remove from heat and let cool 5 minutes.
2. Place eggs in a clean 16-oz jar or airtight container. Pour warm brine over eggs, ensuring they’re fully submerged. Seal and refrigerate for at least 24 hours (up to 1 week for deeper flavor).

The vinegar mellows over time, leaving you with eggs that are zesty but not harsh—perfect for slicing onto grain bowls or enjoying straight from the jar.

Tip: For a fun twist, add sliced beets or turmeric to the brine for vibrant pink or golden eggs!

Smoky Paprika Pickled Eggs

These tangy, smoky pickled eggs are a game-changer for your snack rotation—bold flavors with minimal effort!

Ingredients:

• 12 large hard-boiled eggs, peeled
• 1 ½ cups white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 2 tsp smoked paprika
• 1 tsp black peppercorns
• 2 garlic cloves, smashed
• 1 bay leaf

Instructions:

1. In a saucepan over medium heat, combine 1 ½ cups white vinegar, 1 cup water, 1 tbsp kosher salt, 1 tbsp sugar, 2 tsp smoked paprika, 1 tsp black peppercorns, 2 smashed garlic cloves, and 1 bay leaf. Bring to a simmer, stirring until salt and sugar dissolve (about 3 minutes). Remove from heat.
2. Place peeled hard-boiled eggs in a clean quart-sized jar or airtight container. Pour the warm brine over the eggs, ensuring they’re fully submerged. Let cool to room temperature.
3. Seal the jar and refrigerate for at least 24 hours (up to 1 week for deeper flavor). Shake gently once or twice to redistribute spices.

The smoked paprika gives these eggs a subtle campfire warmth, while the garlic and peppercorns add just the right punch. Perfect for slicing onto salads or enjoying straight from the jar!

Tip: For extra smokiness, add a pinch of cayenne or a dash of liquid smoke to the brine.

Chili Lime Pickled Eggs

These zesty, tangy pickled eggs pack a punch with bright lime and smoky chili—perfect for snacking straight from the jar or topping salads and tacos.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 cup distilled white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Zest and juice of 2 limes
• 1 small red onion, thinly sliced
• 1 jalapeño, sliced (seeds removed for less heat)

Instructions:

1. In a small saucepan, combine vinegar, water, sugar, salt, chili powder, cumin, and garlic powder. Bring to a simmer over medium heat, stirring until sugar dissolves (about 2 minutes). Remove from heat and stir in lime zest and juice.
2. Layer eggs, red onion, and jalapeño in a clean 1-quart jar. Pour the warm brine over the top, ensuring eggs are fully submerged. Let cool to room temperature.
3. Seal the jar and refrigerate for at least 24 hours (up to 1 week for bolder flavor). Shake gently once or twice during the first day to distribute spices.

The lime’s acidity cuts through the richness of the eggs, while the chili and cumin add a subtle smokiness—no boring pickled eggs here!

Tip: For extra tang, add a splash of leftover brine to Bloody Marys or ceviche.

Rosemary and Thyme Pickled Eggs

These tangy, herb-infused pickled eggs are a rustic snack or appetizer with a fragrant twist—perfect for picnics or charcuterie boards.

Ingredients:

• 12 large hard-boiled eggs, peeled
• 2 cups white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 cloves garlic, smashed
• 1 tsp black peppercorns

Instructions:

1. In a medium saucepan, combine white vinegar, water, kosher salt, and granulated sugar. Bring to a simmer over medium heat, stirring until salt and sugar dissolve (about 3 minutes). Remove from heat.
2. Place peeled hard-boiled eggs in a clean 1-quart mason jar. Tuck rosemary, thyme, garlic, and black peppercorns around the eggs.
3. Pour the warm brine over the eggs until fully submerged. Let cool to room temperature, then seal the jar and refrigerate for at least 3 days before serving (up to 2 weeks for deeper flavor).

The rosemary and thyme lend a woodsy aroma, while the garlic and peppercorns add a subtle kick—these eggs only get better with time!

Tip: For a prettier presentation, slice eggs in half before serving and garnish with a tiny sprig of fresh thyme.

Chipotle Pickled Eggs

These smoky, tangy pickled eggs pack a punch—perfect for snacking straight from the jar or slicing onto tacos and salads.

Ingredients:

• 12 large hard-boiled eggs, peeled
• 1 1/2 cups apple cider vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 1 tbsp kosher salt
• 2 canned chipotle peppers in adobo, chopped (plus 1 tbsp adobo sauce)
• 3 garlic cloves, smashed
• 1 tsp black peppercorns
• 1/2 tsp cumin seeds

Instructions:

1. In a saucepan, combine apple cider vinegar, water, sugar, salt, chipotle peppers, adobo sauce, garlic, peppercorns, and cumin seeds. Bring to a boil over medium-high heat, stirring until sugar dissolves (about 2 minutes). Remove from heat.
2. Place eggs in a clean 1-quart jar or divide between two pint jars. Carefully pour the hot brine over the eggs, ensuring they’re fully submerged. Let cool to room temperature.
3. Seal the jar(s) and refrigerate for at least 3 days before eating (up to 2 weeks for deeper flavor). Shake gently once daily to distribute spices.

The smoky heat from the chipotle mellows into a rich, spicy-sweet tang—making these eggs dangerously snackable. They’re even better after a full week!

Tip: Save the leftover brine for quick-pickling onions or carrots—it’s flavor gold!

Conclusion

With 18 zesty pickled egg recipes—from fiery jalapeño to garlic-dill—this roundup has something for every spice lover! Whether you’re a pickling pro or a newbie, these tangy treats are easy to make and packed with flavor. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the pickle love by pinning it for later. Happy pickling!