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Spicy BBQ Pickled Eggs Recipe

These spicy BBQ pickled eggs are unique and tasty. Use them as a side dish for your next BBQ or make deviled eggs out of them. The possibilities are endless! Recipe courtesy Susan of Wish Upon a Dish.

Servings: 8

Active time: 15 minutes

Total time:

Light and Healthy recipe


  • 1 c cider vinegar
  • 1/2 c water
  • 4 Tbsp dark brown sugar
  • 2 Tbsp granulated sugar
  • 1 tsp pickling spice
  • 1 Tbsp hickory BBQ spice blend
  • 16 dashes chipotle hot sauce
  • 1 tsp bitters
  • 1/4 tsp liquid smoke
  • 8 Davidson's Safest Choice® pasteurized egg(s), hard-boiled


  1. Boil vinegar, water, brown sugar, granulated sugar, pickling spice, BBQ spice, hot sauce, bitters, and liquid smoke in a saucepan for 5 minutes. Place hard boiled eggs in a sterilized bottle and pour pickling mix over eggs. Add weight to keep eggs submerged or they will float.
  2. Cool and place in the refrigerator for minimum 2 days or up to two weeks.
  3. Remove eggs from marinade and store in a container for up to 1 week.

Nutrition Facts

Serving Size (1 egg)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 110
Calories from Fat 45
Total Fat 5g (8% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 90mg (4% DV)
10g (3% DV)
Dietary Fiber 0g (0% DV)
Sugars 9g
Protein 6g
Vitamin A 6%
Vitamin C 0%
Calcium 4%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.