I love pickled eggs, and usually just pop them into a jar of Dill pickle juice.
Because I didn't have a nearly empty jar of pickles and because I love Sriracha, I came up with this. They're great for a low carb diet.
Sriracha Pickled Eggs
1/3 cup Sriracha hot pepper sauce
1 1/2 cups white vinegar
1 cup water
1 small onion, sliced thin
3 large garlic cloves, peeled and smashed
1 tsp. salt
12 hard boiled eggs, shelled
Combine everything except the eggs in a sauce pan and bring to a boil. Let it cool some and pour it over your jar of eggs. Refrigerate.
They are best after about three days, but can be enjoyed a day later.
No, they are not "too hot", just delicious.