Brad and Kelly's Pickled Eggs

Used by over 30 Michigan Tech grads in Phillips, Wisconsin. Thanks to Brad (Michigan Tech class of 1984) and Kelly Larsen for the recipe


  • 1 gallon glass jar
  • 2 dozen hard boiled eggs (peeled if you like them that way better)
  • 4 cups white vinegar
  • 1/4 cup vegetable oil
  • 1 jar (about 15 oz.) sliced HOT jalapeños (juice and all)
  • 1/2 jar (about 6 oz.) HOT chili peppers (juice and all)
  • 1 medium size onion (chopped, not too fine, though)
  • 3 tbl HOT habañero Tabasco sauce
  • 2 tbl salt
  • 1 tbl onion salt
  • 1 tbl garlic salt
  • 1 tbl crushed red pepper
  • 1 tbl ginger
  • 1 tbl crushed garlic (2 cloves)


Bring all ingredients (except eggs) to a boil. Boil for 10 or 15 minutes. While brine is boiling enjoy the smell (and a beer). Put eggs in jar. Pour brine over eggs. Put in fridge for 5 to 7 days. Serve eggs in cupcake papers with slices of the jalapeño and onion from the brine and Tabasco sauce. Don't forget the cheap beer.