Description
Tangy and zesty pickled eggs infused with spicy buffalo sauce, perfect for gatherings or as a flavorful snack.
Ingredients
Scale
- 8 large eggs
- 1 cup buffalo sauce
- 1 cup white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
Instructions
- Boil the eggs in a large pot, adding enough water to cover them by an inch. Bring to a boil over medium-high heat and cover. Remove from heat and let sit for 9–12 minutes.
- Cool the eggs in an ice bath for 5–10 minutes.
- Peel the eggs under running water to make it easier.
- Make the buffalo brine by mixing buffalo sauce, white vinegar, water, sugar, salt, garlic powder, onion powder, paprika, and black pepper in a bowl.
- Place the peeled eggs in a mason jar snugly.
- Pour the brine over the eggs, ensuring they are fully covered.
- Seal the jar tightly with a lid.
- Refrigerate for at least 24 hours, ideally 3 days, for better flavor.
- Shake the jar gently before serving.
- Serve sliced or whole, and enjoy!
Notes
These pickled eggs improve in flavor the longer they soak. Try to prepare them a week in advance for best results.
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg