Preparation

• Hard-boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit in the hot water for about 12 minutes before transferring them to cold water to cool. Peel the eggs once cooled.
• Prepare the pickling brine: In a large pot, combine the sliced onions, Buffalo sauce, white vinegar, and white sugar. Heat the mixture over medium heat for 5-7 minutes until the onions soften and the flavors meld together.
• Layer the eggs and onions: In a clean sterilized jar, place a few hard-boiled eggs at the bottom. Use a slotted spoon to layer some of the softened onions on top of the eggs. Repeat layering until the jar is filled with eggs and onions.
• Add the sauce: Carefully pour the hot pickling brine with onions into the jar, filling it up to about ¼ inch from the top. Ensure the eggs are fully submerged to absorb the flavors.
• Seal and refrigerate: Secure the lid on the jar and allow it to cool to room temperature. Refrigerate the jar for at least 24 hours to allow the eggs to pickle and develop their spicy flavor. They can be stored in the refrigerator for 3 to 4 months.