1 teaspoonred pepper flakes (can sub Sriracha to taste)
Peel freshly boiled (chicken) eggs when room temperature. Do not use refrigerated-cooled eggs. Carefully place room-temp eggs (too hot eggs will stick together) into a glass jar (preferably a pint-size canning jar). Allow for at least 1/2 inch to the rim to be sure the eggs are covered completely with the brine.
To a non-reactive saucepan add together the water and vinegar. (You will want a 50/50 ratio of vinegar to water.). Heat just until warmed.
In the meantime to the eggs in the jar, add the crab boil and crushed red pepper flakes or Sriracha.
Pour the warmed vinegar/water mixture over the eggs and screw on lid. The seasonings will mix throughout the jar as you pour the liquid. Carefully flip the jar and swirl it a bit to make sure the spices mix around.
Leave on kitchen counter for about 1 hour, then place in refrigerator.
Allow the jar to sit for about a week to absorb the seasoning.
Keep refrigerated until ready to use. Note: You can take them out of the brine and bring them to room temperature before eating, if you wish.