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hand holding a silver spoon with a single pickled egg with jalapeno slices above the rest of the jar; its on top of a black hammered plate with fresh jalapeno slices placed atop a white table with black peppercorns scattered around, and a green houseplant blurred out in the background.

Jalapeño Pickled Eggs

Soft-boiled, jammy-yolked eggs are pickled in a zesty turmeric and jalapeño brine for a flavor-packed punch!
4.24 from 13 votes
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Prep Time 5 minutes
Cook Time 7 minutes
Brining Time 1 day
Total Time 1 day 12 minutes
Course Appetizer, Breakfast, Brunch, Side Dish, Snack
Cuisine American, Fusion
Servings 6 eggs
Calories 91 kcal

Equipment

Ingredients
  

  • 6 Eggs preferably Certified Humane and organic
  • Water, for boiling
  • 1-2 Fresh Jalapeños

Pickling Brine

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

Expert Tips
  • 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.
The Best Way To Peel Eggs
Everyone has their own tricks, and I've tried 'em all. Here’s the method that actually works for me:
  1. Cool Completely: After boiling, plunge the eggs into an ice bath and let them chill fully—about 10 minutes. 
  2. Crack All Over: Gently tap the egg on the counter to create a web of cracks across the entire shell.
  3. Back in the Water: Dunk the cracked egg back into the ice bath for 10–15 seconds. This helps loosen the membrane.
  4. Find the Air Pocket: Start peeling from the wide end, where there’s usually a little air pocket between the egg white and shell.
  5. 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.
Storage Instructions
  • 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

Calories: 91kcalCarbohydrates: 4gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 164mgSodium: 454mgPotassium: 135mgFiber: 1gSugar: 2gVitamin A: 238IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Keyword Cheap, Easy, Fast, Gluten Free, Healthy, Keto
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