Buffalo Sauce Pickled Eggs
This delicious buffalo sauce pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. It is also great because pickled eggs can be made plain or with different flavors.
This buffalo sauce pickled egg recipe results in a tangy delicious treat.
What are pickled eggs? Just what it sounds like – a peeled hard-boiled egg that is soaked in a pickling brine made from water and vinegar with salt, and other seasonings. The brine is just poured over the hard-boiled eggs and the eggs absorb the wonderful flavor.
Making pickled eggs is also a great way to preserve eggs from your hens if you have an abundance!
Pickling makes a somewhat bland hard-boiled egg burst with flavor! This method has been used to preserve eggs for many years. The pickled eggs should be stored in the refrigerator.
Today pickled eggs are commonly found at bars, convenience stores, and the grocery store, but they’re so easy to make yourself!
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor.
You can use different containers for the eggs. A quart mason jar holds about 7 to 10 eggs without squishing them. A quart requires about 2 cups of the brine. A pint mason jar holds about 4 pickled eggs.
Ingredients for Buffalo Sauce Pickled Egg Recipe
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 2 cups Frank Buffalo Sauce
- 1 1/2 cup White Vinegar
- 3 Tbsp White Sugar
- 1 Onion, Sliced
- Optional: Food Coloring to make the eggs orange
Detailed Steps for Buffalo Sauce Pickled Egg Recipe
The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. Peel the eggs.
Prepare the pickling brine/sauce by adding the sliced onions, buffalo sauce, vinegar, and sugar to a large pot and heat until the onions are soft and the ingredients are mixed well.
Place a couple eggs in the jar. Remove onions with a slotted spoon and layer the eggs and onions in the jar.
Pour enough of the sauce and onions into the jar to fill the jar up to 1/4 inch headspace.
Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.
Enjoy!
These buffalo sauce pickled eggs are so delicious. I plan to take them as an appetizer for the next get-together! It’s great to have them in the refrigerator for those last-minute parties! Also try my mustard pickled egg recipe, dill pickled egg recipe, spicy Cajun pickled egg recipe, jalapeno pickled egg recipe, and beet pickled egg recipe.
See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
Some of my canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Buffalo Sauce Pickled Egg Recipe
This buffalo sauce pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack.
Ingredients
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 2 cups Frank's Buffalo Sauce (or other type hot sauce)
- 1 1/2 cups White Vinegar
- 1 Onion, sliced
- 3 Tbsp White Sugar
- Optional: Food Coloring to dye the eggs orange
Instructions
1. The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. After the eggs cool, peel the eggs.
2. Prepare the pickling brine/sauce by adding the sliced onions, buffalo sauce, vinegar, and sugar to a large pot and heat until the onions are soft and the ingredients are mixed well.
3. Place a couple eggs in the jar. Remove onions with a slotted spoon and layer the eggs and onions in the jar.
4. Pour enough of the sauce and onions into the jar to fill the jar up to 1/4 inch headspace.
5. Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.
In your instructions for making the brine it says add the onions, buffalo sauce, water, white vinegar and sugar. If you look at the ingredients, you don’t have water listed. How much water is needed for the brine?
I am so sorry! The instructions are incorrect and there is no water in the ingredients. Thanks so much for taking the time to ask so I can correct the recipe.
You mention pickled eggs last 3-4 months in the fridge, but how long do you need to pickle them before they are ready to eat?
You can eat them as soon as you want, but I always wait at least a week.