2 lg. can jalapeno peppers
2 tbsp. garlic powder
1 lg. onion
1 bottle vinegar
3 tbsp. crushed red pepper
2 tsp. black pepper
2 tbsp. cayenne pepper
18 eggs

Hard-boil eggs. Slice jalapeno peppers and onions. In 2 cups of water, boil crushed red pepper, garlic powder and cayenne pepper. Then simmer 10 minutes. Shell eggs and place in jar. Add boiled ingredients, onions and jalapeno peppers. Fill the jar with vinegar, so eggs are covered. Cover jar and let stand 2-3 weeks.

WARNING: The longer the eggs stand, the hotter they get.