Really Hot Purple Pickled Eggs

Great recipe for: Really Hot Purple Pickled Eggs - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Really Hot Purple Pickled Eggs

Really Hot Purple Pickled Eggs


  • 1 dozen large eggs
  • 1 qt cider vinegar
  • 1 large beet, peeled and thinly sliced
  • 1/2 c sugar
  • 10 small fresh hot chile peppers of your choice, halved
  • 1/3 c Tabasco (anti-Tabasco faction may feel free to substitute)
  • 3 TB cayenne pepper
  • 2 TB coriander seeds
  • 1 whole nutmeg, smashed to pieces (or 1 tsp ground nutmeg)
  • 1 tsp cinnamon, or a couple of smashed cinnamon sticks
  • 1 pinch mace
  • salt and freshly ground pepper to taste


  1. 1. Hardboil and peel eggs. Place in heatproof bowl.
  2. 2. Combine all remaining ingredients in a medium saucepan and bring to boil. Reduce heat and simmer until beet slices are tender, about 15 minutes.
  3. 3. Pour the hot liquid over the eggs, cover, and refrigerate. You can eat them as soon as they are cool, but they will be better in a day or two. They will keep for a month.