RedHot Pickled Eggs

I came up with this recipe a while back after trying a spicy pickled egg at a local pub. I asked the server if he would share the recipe and he said he couldn't. I asked him to give me at least one ingredient other than the eggs and he said Frank's RedHot sauce.

So I came home and tried to recreate it and it was pretty close. They are very addictive.
For those of you who don't have access to Frank's RedHot sauce, i do have a copycat recipe for it HERE

INGREDIENS

10 hard boiled eggs, peeled
3/4 cup Frank’s RedHot sauce

1/2 cup GF vegetable cocktail such as V8

1/3 cup apple cider vinegar

1 tablespoon GF soy sauce (I use the VH brand)

12 peppercorns

1/2 teaspoon mustard seed

1/2 teaspoon dried oregano

1 bay leaf
1 clove garlic, pressed

DIRECTIONS

Whisk together the Frank’s RedHot sauce, vegetable cocktail, rice vinegar and soy sauce; set aside.

Place the peppercorns, mustard seed, oregano, bay leaf and garlic clove in a 1 litre jar then add the boiled eggs.

Pour the sauce mixture over the eggs making sure they are completely covered.

Add the lid and refrigerated for at least 2 weeks to allow the flavours to meld and permeate the eggs; keep refrigerated.
Enjoy!