Ingredients
- 8 hard-boiled eggs, peeled
- 1 cup tomato juice
- 1/2 cup pickle juice
- 2 tablespoons hot sauce
- 1 tablespoon prepared horseradish
- 1/2 teaspoon celery salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: chopped fresh parsley or dill
Instructions
- Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Transfer to an ice bath and peel.
- In a bowl or jar, mix tomato juice, pickle juice, hot sauce, horseradish, celery salt, smoked paprika, black pepper, and garlic powder.
- Add peeled eggs to the brine, ensuring they are fully submerged.
- Cover and refrigerate for at least 24 hours (up to 48 hours for stronger flavor).
- Remove eggs from brine, pat dry, and serve whole or sliced.
Notes
- Longer brining enhances flavor intensity.
- Keep eggs fully submerged for even flavor.
- Adjust spice level by modifying hot sauce or horseradish.
- Use dill pickle juice for best flavor balance.
- Serve chilled or slightly at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Brining
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1-2 eggs
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 185 mg
