Ingredients
Scale
- 1 dozen Eggs
- 1 Tbsp Spiceology Buffalo Lemon Pepper Blend
- 2 cups Apple Cider Vinegar
- 1 cup White Vinegar
- 1/2 cup Water
- 1 cup and 1 Tbsp White Sugar
- 1 Tbsp Mustard Seeds
- 1/3 cup Duke’s Mayo
- 2 Tbsp Duke’s Horseradish Mustard
- 1 Tbsp Spiceology Black & Bleu Hot Sauce
- 1 Tbsp Buffalo Lemon Pepper Pickle Brine
- Top with Spiceology Smoky Honey Habanero
Instructions
- In a medium saucepan, combine vinegars, water, mustard seeds, sugar, and Spiceology Buffalo Lemon Pepper.
- Bring to a boil stirring occasionally. Remove from heat and let cool to room temp.
- In a medium pot, gently place one layer of eggs on the bottom and fill with water until they are just covered.
- Bring to a boil, cover, and remove from heat for 8 minutes. Immediately shock them in an ice bath to stop the cooking process, then peel.
- In a large quart pickling jar, gently place eggs and leave some room at the top.
- Fill to the brim with room temp brine and seal. Place in the fridge for a minimum of 24 hours, rotating upside down once or twice.
- Remove from fridge and gently pull eggs out of pickle brine. Slice in half and remove yolks. Place yolks in a medium bowl. Mash yolks with the backside of a spoon or whisk.
- Add mayo, mustard, hot sauce, and a tbsp of pickle juice to the yolk bowl. Whisk thoroughly.
- Transfer to a piping bag or ziploc bag and cut a tip off.
- Pipe into egg white halves and sprinkle Spiceology Smoky Honey Habanero on top. Share. Or consume all of them yourself.
Notes
I prefer to forget about these eggs in the fridge until I need a pick me up or I have a gathering I need to bring a dish to. A lot of people are put off by the classic pickled egg jars at the store, but these are sure to change their minds. The Buffalo Lemon Pepper adds zest and punch to the sweet bread ‘n butter brine, and create a memorable bite that your Aunt Patricia could never match with her deviled eggs with too much paprika on top.