My soft-boiled Jalapeño Pickled Eggs are beautifully bright, packed with spicy-tangy flavor, and have a perfectly jammy 7-minute yolk. These gorgeous golden treats are perfect for snacking on their own, but are also an easy way to add a pop of color, protein, and savory flavor to anything they touch!
Look, I know what you're thinking. Not long ago, if you said "pickled egg" around me, I would've thought of some dank dive bar in Chicago with a dusty-lidded gallon jar of questionable-looking orbs floating in murky liquid intended to "cure" hangovers. 🤢 Then Cafe Roze introduced me to turmeric pickled eggs, and a whole new world of flavor opened before me.
These aren’t grey-yolked, rubbery eggs like you might imagine—they’re vibrantly colored inside and out thanks to a shorter boil time and a tangy turmeric and mustard-colored pickling liquid. And while I’ve added some fiery chiles to the mix for added heat, my jalapeño pickled eggs are pretty close to Cafe Roze's original recipe that won my heart.
Jump to:
- Why You’ll Love My Jalapeno Pickled Eggs Recipe
- Ingredients & Substitutions
- How to Make Spicy Pickled Eggs With Jalapenos
- Optional Variations & Dietary Adaptations
- Expert Tips
- The Easiest Way to Peel Boiled Eggs
- Storage Instructions
- Serving Suggestions
- FAQs
- More Flavor Booster Recipes
- Jalapeño Pickled Eggs
- 💬 Reviews
Why You’ll Love My Jalapeno Pickled Eggs Recipe
- Fewer Than 10 Ingredients - Despite boasting a wildly bold flavor, you only need eggs, jalapeños, and a few pantry staples to make a batch.
- Quick & Easy - Aside from slicing a few chilies and peeling the eggs after boiling, my jalapeno pickled egg recipe has almost no prep work to speak of. All in, you’re looking at just 10 or so minutes of active prep.
- Versatile & Customizable - Increase or decrease the heat, adjust the egg cook time, change up the vinegar or spices—the choice is yours. And when they’re done? These little guys are the kind of flavor powerhouses I rank up there with red onion pickles, Moroccan preserved lemons and spicy, creamy cilantro garlic sauce. Keep them on hand to give just about any dish a quick flavor boost.
Ingredients & Substitutions
As promised, you don’t need much to make this stellar jalapeno pickled egg recipe. Here’s what to grab:
- Large Eggs - If possible, opt for pasture-raised (for a better nutrient profile) and Certified Humane (for better treatment of the hens). Make sure they’re room-temperature before adding them to the boiling water to prevent them from breaking during cooking.
- Apple Cider Vinegar & Water - The base of our pickle brine. I like the tangy-sweet balance of apple cider vinegar, but you can sub rice wine vinegar, white wine vinegar, or champagne vinegar if you like. You can also use white vinegar for a sharper, more pickle-y taste. Use filtered or distilled water if possible.
- Sugar & Salt - Adding some sweetness balances out the acidic flavor of the vinegar, while salt adds flavor and firms up the egg whites by drawing moisture out via osmosis. Make sure to use pure salt—it doesn’t matter if it’s kosher, sea salt, Himalayan salt, etc.—as iodized table salt can impart a bitter, metallic flavor.
- Turmeric Powder - This dried rhizome adds a beautiful tint to our brining liquid, as well as an earthy, sharp, somewhat ginger-y flavor.
- Whole Black Peppercorns - For amping up the prickly-tongued spiciness of our brine.
- Coriander Seeds - Even if you don’t like fresh cilantro, you may like the warm, slightly spicy, citrusy zing of their seeds.
- Dried Mustard Powder - Mustard helps deepen the golden hue and imparts a sharp, almost spicy flavor. If you don’t have powder, use 3x as much yellow mustard. While you can use whole mustard seeds, the flavor won’t be as intense as they won’t fully dissolve into the liquid like the other options.
- Jalapeños - These green peppers can vary pretty widely in terms of heat, even if they’re grown on the same plant. Most of the spicy capsaicin lives in the seeds and white membranes inside, so feel free to remove them if you prefer a milder flavor. You can also add more or less jalapeno depending on your spice tolerance.
How to Make Spicy Pickled Eggs With Jalapenos
This recipe comes together in just a few simple steps.
Step 1: Make Brine. Bring all of the spicy jalapeno pickling liquid ingredients to a boil in a small saucepan, and stir until the salt is dissolved then remove from heat. The turmeric and whole spices will not fully absorb into the liquid, so don't fret if you see some sediment.
Step 2: Boil Eggs. Bring your water to a vigorous rolling boil. Reduce the heat to a gentler boil to prevent the eggs from banging around. Using a spider or slotted spoon, gently lower room temp eggs into the water. Set your timer immediately when you add the eggs.
Step 3: Cool & Peel. When the timer goes off, immediately drain the eggs and submerge them in an ice bath to stop them from cooking. Once they are cool enough to handle, peel the eggs. This is arguably the hardest part of the process—read below for some egg peeling tips!
Step 4: Soak. Pour the brine into a quart mason jar with the sliced fresh jalapeños. Once they are freed from their shells, gently place eggs into your cooled brine, making sure they're fully submerged. Cover the container and pop them in the fridge. Allow them to soak for at least 24 hours and up to a week before serving. Enjoy!
Optional Variations & Dietary Adaptations
Once you’ve nailed the basics, it’s time to get creative! This jalapeño pickled egg recipe is endlessly customizable depending on your flavor preferences and what you have in the fridge or pantry. Feel free to mix and match these ideas based on what you love. Pickling is part science, part art—and this one's all flavor. Here are some interesting twists to try:
- Spicy Boost: Like it hot? Add a pinch (or a whole teaspoon, if you dare) of crushed red pepper or chili flakes to the brine for a slow-building heat that intensifies the longer the eggs sit.
- Garlicky Goodness: Toss in a few peeled garlic cloves for a savory, aromatic punch. The longer they soak, the more garlicky your eggs will get. Note that they may take on a greenish hue—the sulfurous compounds in garlic may react with the acetic acid in the vinegar, which causes them to take on a blueish hue. When combined with the yellow of the brine, it may therefore end up kinda green. Don’t fret—this is natural and not a sign of spoilage.
- Extra Jalapeño Punch: If you have a jar of pickled jalapeños on hand, don’t toss that tangy liquid! Sub in some of the jalapeño juice for the water in your brine for added zing and spice.
- Beet It: Want pinkish-orange eggs with a touch of earthy sweetness? Replace the sugar and water with beet juice. It makes for a stunning hue and a slightly different flavor profile.
- Mini Bites: Try swapping the chicken eggs for quail eggs for an elegant party snack. Just reduce the boiling time to 2–3 minutes to keep them jammy!
Expert Tips
- Nail the Yolks: I’m a sucker for those runny-but-jammy yolks with fully set whites—like over-medium eggs but with that custardy, golden center. For me, a 7-minute egg hits the sweet spot. If you prefer a firmer yolk, check out this handy timing guide to suit your preferences.
- Cool It Down: Patience pays off. Don’t rush the brine! Let it cool to at least room temperature before adding your eggs, or they’ll keep cooking and the yolks will lose that perfectly jammy texture and saffron-colored hue.
- Ice Bath is Essential: Once your eggs are done boiling, plunge them into an ice bath—and don’t skimp on the ice. This stops the cooking instantly and makes peeling a whole lot easier.
- Shake, Don’t Stir: Since the brine includes spice sediment like turmeric and mustard powder, I like to give my jar a gentle shake (or a few slow turns if you’ve got a tightly sealed lid) every day. This helps distribute the spices and ensures your eggs get evenly colored and flavored.
- Don’t Toss the Jalapeños: The fresh jalapeño slices you added to the brine are totally edible—and delicious! We love eating them right alongside the eggs for a bonus bite of spice.
- Make Extra Eggs: These tend to disappear fast, so consider boiling a few extra eggs for a larger batch—there should be a toggle switch on the recipe card to help you figure out how to scale the brine recipe.
The Easiest Way to Peel Boiled Eggs
If your shells are tough to remove and you're getting a pockmarked egg, I feel your pain. I've tried everything from adding baking soda to the boiling water to blowing the eggs out of their shells.
Here’s the method that actually works for me:
- Cool Completely: After boiling, plunge the eggs into an ice bath and let them chill fully—about 10 minutes.
- Crack All Over: Gently tap the egg on the counter to create a web of cracks across the entire shell.
- Back in the Water: Dunk the cracked egg back into the ice bath for 10–15 seconds. This helps loosen the membrane.
- Find the Air Pocket: Start peeling from the wide end, where there’s usually a little air pocket between the egg white and shell.
- Spoon Trick: My holy grail move? Use a plastic camping spoon (or any small, thin spoon). Slide it under the shell at the air pocket and use it to gently separate the membrane from the egg white in one clean swoop.
Ever since I stumbled on this combo of tricks, my eggs have *mostly* come out smooth, shiny, and shell-free! Seems there are always a few rebels in the batch. 🤷🏼♀️
Storage Instructions
- Once your eggs are nestled in their spicy brine, pop the sealed jar into the refrigerator. While you might have seen pickled eggs hanging out on a dusty bar like me, those eggs were cooked and processed to be shelf stable—my jalapeno eggs are not.
- For best quality and safety, eat your jalapeño pickled eggs within 1 week. After that, the yolks may take on a tough, chalky texture, and there’s a higher risk of spoilage. To keep track, jot the date on the jar with a bit of masking tape.
- Always use a clean utensil to remove eggs or jalapeños from the jar—no fingers! This helps keep the brine uncontaminated and extends the shelf life.
- Freezing is not recommended for pickled eggs. The texture of both the whites and yolks becomes rubbery and unpleasant once thawed.
How to Tell If Pickled Eggs Have Gone Bad
The best rule to keep in mind is, when in doubt, throw it out! Toss your eggs if you notice:
- A sour or rotten smell that’s different from the regular vinegar tang.
- Slimy or fizzy brine.
- Mold, especially near the surface or lid.
- Eggs that have been in the fridge longer than 7 days.
Serving Suggestions
Boy, are you in for a treat! These jalapeño pickled eggs bring bold color, tangy zip, and serious flavor to just about anything you pair them with. While I like to eat them straight from the jar, they’re an excellent ingredient too—these spicy little gems are more versatile than you think:
- Grain Bowls: Try quinoa, farro, or rice bowls topped with roasted veggies, a creamy drizzle of cilantro jalapeño sauce, and a spicy pickled egg for a punch of protein.
- Salads: Add sliced jalapeño eggs to everything from classic Cobb to my zesty Moroccan carrot salad. They’re especially tasty alongside bitter greens and creamy dressings.
- Sandwiches: A sliced pickled egg turns a BLT, club sandwich, or spicy tuna salad sandwich into a flavor-packed main course.
- Avocado Tartines: Top your favorite breakfast toast with a few slices of jalapeño pickled eggs for a Café Roze-worthy brunch.
- Lox & Bagels: Swap out plain hard-boiled eggs for pickled ones for a next-level bagel board.
- Ramen: Halve and drop one into your noodle bowl. The spicy-tangy egg is the perfect complement to rich broth. It’s also great on my cold sesame noodle salad!
- Burgers: Trust me on this—add a sliced pickled egg to your next burger. It’s a great way to add a hit of acid and heat to balance out all that umami, and the rich yolk adds a welcome lusciousness. It’s not just for classic cheeseburgers either—try it on my Greek lamb burgers for a fun upgrade.
- Savory Oatmeal: If you’re into savory oats, try topping your bowl with a pickled egg, some sesame sautéed greens, a few shakes of furikake and a drizzle of hot sauce.
- Charcuterie Board: Add halved or whole eggs to your next meat and cheese spread. They pair well with sharp cheddar, briny olives, and cured meats.
- With a Cold Beer: Sometimes, you don’t need a whole recipe. Just pop an egg out of the jar and enjoy it with a crisp, cold beer. Even if it wasn’t my cup of tea back in the day, these pickled jalapeno eggs make it easy to see why it’s such a popular bar snack!
FAQs
It depends on the recipe and how they are processed. My jalapeno pickled egg recipe should last for up to a week in the refrigerator.
For best results and safety, make a fresh brine for each batch of pickled eggs. After the first round of eggs, the brine loses some of its punch. The balance of vinegar, salt, and spices won’t be as strong, which means your second batch of eggs might end up under-pickled and less flavorful.
Furthermore, each time you introduce new food (like fresh eggs) into used brine, you risk introducing bacteria. Even if you keep everything refrigerated, reused brine doesn’t guarantee the same level of food safety—especially when working with lower-acid ingredients like eggs.
But don’t toss that leftover brine just yet. If you want to reduce food waste, you can still:
–Use it as a spicy vinaigrette base
–Stir it into bloody marys
–Add it to potato salad or coleslaw
–Use it to marinate vegetables
Also, note that the brine can be frozen with no issues if you want to extend its shelf life—it’s just the eggs that don’t do well in the freezer.
Stick with glass jars when possible—they're safer, longer-lasting, and easier to keep clean. But if you’re in a pinch, a high-quality food-safe plastic container with a tight lid will do, just don’t reuse it for pickling again unless it’s stain- and odor-free.
While some pickled egg recipes are processed for canning, these jalapeño pickled eggs are considered refrigerator pickles. Make sure to keep them chilled and eat them within 5-7 days.
More Flavor Booster Recipes
Jalapeño Pickled Eggs
Equipment
Ingredients
- 6 Eggs preferably Certified Humane and organic
- Water, for boiling
- 1-2 Fresh Jalapeños
Pickling Brine
- 1 ⅓ C Apple Cider Vinegar or sub rice wine vinegar, white wine vinegar
- ½ C Water
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 teaspoon Turmeric Powder
- 1 teaspoon Whole Peppercorn
- 2 teaspoon Coriander Seed
- 2 teaspoon Dried Mustard Powder or whole mustard seed
Instructions
- Bring all ingredients for pickling brine to a boil in saucepan. Stir until salt dissoves, about 2-3 minutes.1 ⅓ C Apple Cider Vinegar, ½ C Water, 1 tablespoon Sugar, 1 teaspoon Salt, 2 teaspoon Turmeric Powder, 1 teaspoon Whole Peppercorn, 2 teaspoon Coriander Seed, 2 teaspoon Dried Mustard Powder
- Pour brine into a quart-sized mason jar with the fresh slices of jalapenos. Allow to cool to room temperature.1-2 Fresh Jalapeños
- Bring enough water to boil in saucepan to be able to completely submerge eggs. Once boiling, lower eggs into water, cover pan and cook for 7 minutes. Immediately drain and transfer to ice water bath.When boiled eggs are cool enough to handle, gently peel them.6 Eggs, Water, for boiling
- When brine is room temperature, submerge peeled boiled eggs. Cover and refrigerate for at least 4 hours (preferably 24 hours). Enjoy!
Notes
- Jammy Yolk Fans: Boil for 7 minutes for that perfect soft center. Want firmer? Adjust the time.
- Cool That Brine: Let it hit room temp before adding eggs to avoid overcooking.
- Ice Bath = Must: Stops cooking instantly and makes peeling easier. Use lots of ice!
- Shake Daily: Gently shake or turn the jar to evenly color and flavor the eggs.
- Eat the Jalapeños: Don’t toss 'em—those spicy slices are delicious!
- Boil Extras: These go fast. Use the recipe card toggle to scale up the brine for more eggs.
- Cool Completely: After boiling, plunge the eggs into an ice bath and let them chill fully—about 10 minutes.
- Crack All Over: Gently tap the egg on the counter to create a web of cracks across the entire shell.
- Back in the Water: Dunk the cracked egg back into the ice bath for 10–15 seconds. This helps loosen the membrane.
- Find the Air Pocket: Start peeling from the wide end, where there’s usually a little air pocket between the egg white and shell.
- Spoon Trick: My holy grail move? Use a plastic camping spoon (or any small, thin spoon). Slide it under the shell at the air pocket and use it to gently separate the membrane from the egg white in one clean swoop.
- For best quality and safety, eat your jalapeño pickled eggs within 1 week. After that, the yolks may take on a tough, chalky texture, and there’s a higher risk of spoilage. To keep track, jot the date on the jar with a bit of masking tape.
- Always use a clean utensil to remove eggs or jalapeños from the jar—no fingers! This helps keep the brine uncontaminated and extends the shelf life.
Nutrition
blainerestaurantreport says
Sounds delicious. All my life I’ve loved over easy eggs with the soft yolk, but unbelievably I didn’t discover soft boiled eggs until I was about 50 years old! I’m gonna give these a try.
ashley.schuering says
I hope you like them as much as we do!!
blainerestaurantreport says
Just put the jar in the fridge. And that spoon trick worked really well. I actually peel kiwis like that after cutting them in half.
Tom Sobieski says
What do you know? Another name dropping pretentious recipe for something that seems to be going around at the moment and, 14 paragraphs before we get to the actual recipe.
ashley.schuering says
By my count, it was 9 paragraphs, but you can always feel free to click the "Jump to Recipe" button at the top of all of my posts. 🙂
Nicole Johnson says
My husband and I love pickled eggs, and we love soft boiled eggs…never thought to try soft boiled pickled eggs. So excited to try this recipe! Thank you for sharing!
Ash, The Grocery Addict says
Us too! I hope you love them as much as we do! 💛
KJ says
I’m thinking of trying this recipe for the hard boiled version that you store long term.
Yes I realize that kills the idea of the soft yoke, but I’m always looking for other flavors of pickled eggs.
Thanks
Ash, The Grocery Addict says
I love that idea! I hope you like your new flavor. 😉
ken says
I hear soft boiled egg's only last up to 2 days in frig. Is this really safe to have around for 6 days ?
Ash, The Grocery Addict says
Hey Ken! Great question. The pickling liquid is a preservative, so it should extend the refrigerated shelf-life considerably. For example, with hard-boiled pickled eggs, you can keep them for up to a couple of months (whereas hard boiled eggs that haven't been pickled shouldn't be kept more than a week)! However, since the yolk isn't completely cooked, 6-7 days is where it starts becoming more of a judgement call. I'd recommend using your eyes and nose to help you determine if they're still good, and if you're spooked, you can always toss them. I personally have consumed these pickled eggs up to 7-8 days after pickling, but I have a tendency to play fast and loose with leftovers 🤷♀️