Pickled Siracha Eggs

These pickled siracha eggs are incredibly delicious and so easy to make — perfect to meal prep on a weekend. They’re great on their own, on toast or in a lunch bowl. I was inspired to to make these after trying them on my recent trip to Sun Valley and they did not dissapoint. Hope you enjoy!

Ingredients:

• 8-12 eggs

• 1 cup water

• 1 cup distiled white vinegar

• 2 tbsp salt

• 3 tbsp siracha

• 4 cloves garlic (minced or pressed)

• 4 jalapeños (red and green)

Items Needed:

• 32oz Mason Jar

• Measuring Cup

• Chef’s Knife

• Cutting Boards

How to Make:

1. Either bring a pot to a boiling water, add the eggs and cook at a rolling boil for 12 minutes OR cook in an air fryer for 15 minutes at 250 F.

2. Meanwhile, mince the garlic, slice the jalapeños then add to a mason jar along with 2 tablespoons of siracha plus more as needed.

3. When the eggs are done, drain the water and transfer to an ice bath. Then peel the eggs.

4. Using the same pot, add the water, vinegar and salt and bring to a rolling boil. Once boiling, remove from the heat.

5. Add the eggs to the mason jar and then pour the vineagr mixture over the eggs. Cover with an airtight seal, shake and transfer to the fridge.

6. You can use them as soon as two hours after making, however the longer they sit the more pronounced the siracha flavor will be in the eggs. They will keep in the fridge for up to 3 months, however they’ll likely be eaten much sooner.

Hope you enjoy!