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 tbsp HOT habañero Tabasco sauce
  • 2 tbsp salt
  • 1 tbsp onion salt
  • 1 tbsp garlic salt
  • 1 tbsp crushed red pepper
  • 1 tbsp ginger
  • 1 tbsp 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 five to seven 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.