Heres a recipe. Just ate the last of them. Pretty dam gd. 1 dz eggs, 2 cups vinegar, 1 jar sliced jalopenos including the juice.( 11 ounces), 1 onion finely chopped, 1/2 cup water, 1 T- tobasco, 1 T- salt. Boil all ingredients together for 10 min. Not the eggs. Let it cool. Put 6 eggs in each qt jar. I also sliced onions and added to each jar in between eggs. Pour brine over and let them sit in fridge. At least a wk, longer is better. I also spooned the jalopenos in each jar so they had equal amounts.
I made BugleTrout's recipe 3 weeks ago, turned out fine. On a sidetone, I made an egg-salad sandwich with pickled eggs and it certainly was "tangy" to say the least. But, good none-the-less. Slice and cross-cut your eggs (it takes 2 eggs to make 1 sandwich worth of egg salad), add Lowrey's and as much mayo as your taste prefers...
I pickled a dozen of these on New Years Eve day Sampled my first ones this past Saturday and I am hooked on them. I am going to do 2 dozen the next time. I am thinking of adding a couple tablespoons of horseradish to the brine for a little more kick. Has anyone tried adding it to the brine?
Yes the brine will yellow or brown over time. That hasn't changed the flavor in batches I've made. We've even had them around for a few months. I forgot to mention that my mom made a batch one time with some fresh dill. Those eggs were really good as Bloody Mary garnishes.
The guys at deer camp have gotten very creative when "dressing" the eggs. We started with Tabasco and salt. These days we have the culinary geniuses slicing them for crackers and topping them with smoked fish, Kim Chi, smoked oysters and horseradish. No wonder we don't shoot any deer!
My eggs from BT's recipe are getting a real nice flavor to them now after a full 4 weeks in the brine. Still not hot enough for me but a little hot sauce takes care of that. The brine is turning a little darker and the eggs have a brown color to them on the outer layer now. Still taste fine. I assume the vinegar turns color over time, not sure. I suspect I'll have a jar in the fridge pretty regular now.. Thanks again for the recipe.