Step 1: Boil the Eggs

• Place the eggs in a large pot and cover them with water. Bring the water to a gentle boil over medium-high heat.

• Once boiling, lower the heat to a simmer and cook the eggs for about 10-12 minutes for hard-boiled eggs.

• After cooking, transfer the eggs to a bowl of ice water to cool down quickly and stop the cooking process.

Step 2: Prepare the Pickling Brine

• In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, red pepper flakes, hot sauce, mustard seeds, black peppercorns, and dried chili peppers.

• Bring the mixture to a boil over medium heat while stirring occasionally to dissolve the sugar and salt.

• Once it starts boiling, reduce the heat and let the brine simmer for about 5 minutes to allow the flavors to meld.

Step 3: Peel the Eggs

• Once the eggs have cooled down, gently crack and peel the shells. Be sure to remove all the shell pieces and rinse the eggs under cold water to make sure they are clean.

Step 4: Pack the Eggs into Jars

• Place the peeled eggs into a clean mason jar or glass container. You can arrange them neatly, but be sure to leave some space for the brine to cover the eggs.

Step 5: Pour the Brine Over the Eggs

• Carefully pour the hot pickling brine over the eggs, ensuring they are fully submerged. If needed, press down gently to make sure the eggs are covered with the brine.

• Seal the jars and let them cool down to room temperature.

Step 6: Refrigerate the Eggs

• After the jars have cooled, place them in the refrigerator. Let the eggs pickle for at least 48 hours for the best flavor. The longer they sit, the more intense the flavor and spice become.