Sriracha Pickled Eggs


These Sriracha pickled eggs make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations and decided to experiment with one of my favorite condiments: Sriracha.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
2 days 15 mins
Total Time:
2 days 30 mins
12 eggs


  • 1 ½ cups white vinegar

  • 1 cup water

  • 1 small onion, sliced

  • cup sriracha hot sauce

  • 1 teaspoon sea salt

  • 12 hard-boiled eggs, peeled


  1. Combine vinegar, water, onion, Sriracha sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.

  2. Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal the jar and refrigerate, occasionally shaking the jar, for at least 2 days.

Cook's Note:

The Sriracha tends to separate and settle after sitting for a while in the jar. Give the jar a gentle shake to recombine the liquid.

Prior to pouring brine over eggs, strain with a fine-mesh strainer if you prefer less sediment in the finished product.

Nutrition Facts (per serving)

84 Calories
5g Fat
2g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 84
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 212mg 71%
Sodium 492mg 21%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 6g
Vitamin C 1mg 6%
Calcium 27mg 2%
Iron 3mg 14%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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