Cajun Pickled Eggs
Ingredients
10 to 12 large hard-cooked eggs, peeled
1 tablespoon store-bought or homemade Cajun seasoning
1 cup plus 2 tablespoons store-bought or homemade hot pepper sauce
6 tablespoons distilled white vinegar
Directions
Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
Seal the jar and let it cool to room temperature. Stash the jar in the refrigerator, giving the jar a gentle shake to redistribute the spices every couple days, for at least 2 weeks and up to 3 months.
The flavor will initially be hot and vinegary but if you wait at least 2 weeks the pickled eggs will pick up a complexity and become more imbued with the Cajun spices.
